"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

Santa Fe Soup Recipe

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This recipe for Santa Fe Soup, by , is from The Russell Family Cookbook Project, 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!

Lois Russell


2 lbs. ground turkey or beef
1 onion chopped
2 pkg. Ranch-Style dressing mix
2 pkg. taco seasoning mix
1 16-oz. can of black beans, undrained
1 16-oz. can kidney beans
1 16-oz. can pinto beans
1 16-oz. can diced tomatoes with chilies, undrained
1 16-oz. can of tomato wedges (diced), undrained
2 16-oz cans corn, drained
2 cups water
sour cream for garnish
Shredded cheddar cheese for garnish
sliced green onions for garnish.

Cook meat and onion together until meat is browned. Stir in Ranch Style dressing and taco seasoning mix. Add all beans, tomatoes and corn with juices from all. Add water. Simmer for 2 hours. If mixture is too thick add extra water. Garnish with sour cream, shredded cheese and onions if desired. Serve with tortilla chips.

This recipe is from Holy Chow cookbook of the Monticello Methodist Church

Personal Notes:
Personal Notes:
This is one of those recipes that you can adapt to make your own.
Jo's: ground turkey, 1 package each of the Ranch Style and Taco mix. Taco is low salt version. I used 1 Rotelle tomatoes, 2 cans fire roasted tomatoes, 1 can garbanzo beans rinsed, 2 red kidney beans rinsed, 1 sliced potatoes drained, 1 can green beans drained, 1 cup frozen corn, 1 small bottle V-8 juice, chicken broth, 2 bay leaves. I put mine in a crock pot for a few hours.

Elizabeth's: I usually add an extra can of pinto or kidney beans. I also substitute hominy for the corn, sometimes yellow and sometime white. When I have to accommodate those who don't like spicy foods, I use an extra can of diced tomatoes instead of the Rotel.




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