"Those who forget the pasta are condemned to reheat it."--Unknown

Santa Fe Soup Recipe

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This recipe for Santa Fe Soup, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Rushton Walker
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. lean ground beef
1 large onion, chopped
2 14.5 oz. cans stewed tomatoes
1 14.5 oz. can rotel tomatoes
1 15 oz. can pinto beans
1 15 oz. can black-eyed peas
1 14.5 oz. can whole kernel corn
1 large can tomato sauce
2 cans of water
1 pkg. taco seasoning mix
1 pkg. ranch dressing mix
1 4oz. can chopped green chiles (optional)

Directions:
Directions:
In a large pot, brown meat and onions. Drain off fat. Add canned vegetable with their liquid. Stir in water and seasoning mixes. Bring to a boil. Reduce heat. Simmer and cover for 30-45 minutes.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
It's so easy and great for a crowd. My family enjoys it too. Adjust canned ingredients to include your favorites, i.e. corn vs. beans etc. I leave off small can of chiles unless I know the crowd prefers extra spicy. Ranch mix usually has msg so I have substituted using a little buttermilk, sugar, salt, garlic, dried parsley.

 

 

 

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