“A blessed thing it is for any man or woman to have a friend, one human soul whom we can trust utterly, who knows the best and worst of us, and who loves us in spite of all our faults.”
~ Charles Kingsley
“There is nothing like a plate or a bowl of hot soup, it's wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers.”
~ Louis P. De Gouy
My dear friend, Julie, fed my kids several times over the past few months, while my dad and Larry were recuperating. Julie is a great cook, and the kids really enjoy getting to visit with her! While they love everything she makes, I do believe this is their favorite. MC even asked me one day – “Can you eat Taco Soup for breakfast?”
I know there are tons of recipes out there for Taco Soup. The first time I heard of Taco Soup was more than twenty years ago, when my friend Mrs. Frances got the recipe from a relative out in Texas. She passed it on to her daughter-in-law, Judy, who passed it on to me! That is my favorite thing about recipes! I think a recipe is the best gift you can give or receive! And, it’s free!!
This recipe is one Julie created. It is a great choice for those who aren’t crazy about chunks of tomatoes in their soup. This would include my kids – and Julie! Using tomato juice is the perfect solution – all the flavor, without the chunks!
Julie’s Taco Soup
Julie’s Taco Soup
I have included Julie’s tips! I love cooking notes!
1 quart of tomato juice
1 package taco seasoning
1 package ranch dip mix
1 can dark red kidney beans
1 can black beans
1 can white shoe peg corn
1 can other corn (Sometimes I use Mexicorn, and sometimes I get this new kind called chipolte corn.)
1 pound browned ground beef ( I probably don't always use a whole pound, just kind of put in till it looks right.)
It doesn't have to be cooked long, but it does seem to have more flavor if it simmers several hours.
When I serve it, I usually serve it over corn chips and put a spoon of sour cream and shredded cheese on top.