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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sante Fe Soup Recipe

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This recipe for Sante Fe Soup is from The Haigler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. Ground Chuck
1 Chopped Onion
2 Pkgs. Ranch Dressing Mix (0.5 ounces ea.)
2 Pkgs. Taco Seasoning Mix (1.25 ounces ea.)
16 ounces Black Beans, canned and undrained
16 ounces Red Kidney Beans, canned and undrained
16 ounces White Pinto Beans, canned and undrained
16 ounces Rotel Tomatoes, canned, chopped and undrained
16 ounces Tomato Wedges, canned and undrained
32 ounces White Corn, canned & undrained
2 cups Water
Directions:
Directions:
Cook meat and onion together until meat is browned. Stir Ranch dressing mix and taco mix into meat. Add remaining ingredients with juice to mixture. Add water. Simmer for 2 hours. If the mixture is too thick, add more water. Garnish each serving with sour cream, shredded cheddar cheese, sliced onions or jalapeņo, if desired. Serve with tortilla chips.

 

 

 

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