EASY TACO SOUP
Steps:
- Heat oil in a pot over medium high heat. Add garlic and onion, cook until softened (3 min).
- Add beef and turn up the heat to high. Cook, breaking it up as you go, until it all changes from pink to brown.
- Add remaining Soup ingredients and Taco Seasoning. Bring to a simmer then turn heat down to medium.
- Simmer for 10 minutes to bring the flavours together. Adjust thickness with water if desired.
- This is how I like to serve it: place a handful of corn chips in the bowl. Ladle in soup. Top with sour cream, cheese, coriander and a few crushed corn chips. For a healthier option, skip the corn chips in the bowl and/or serve more on the top / side of the soup.
Nutrition Facts : ServingSize 562 g, Calories 413 kcal, Carbohydrate 45 g, Protein 37 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1587 mg, Fiber 12 g, Sugar 11 g
BONNIE'S OLD-FASHIONED POTATO SOUP WITH BACON
There is nothing that is better on a cold winter day than a bubbling pot of old-fashioned potato soup with bacon and some hot crusty bread fresh from the oven! This is comfort food at its best. Who knows? It just might remind your husband of one of the reasons why he asked you to marry him. Mine remembered! Enjoy!
Provided by BonniE !
Categories Other Main Dishes
Time 50m
Number Of Ingredients 17
Steps:
- 1. Wash, peel and chop the potatoes, carrots, and celery.
- 2. In a large, deep skillet, fry the chopped bacon until brown, and reserve 2 TBSP of the grease to make a roux.
- 3. Saute the potatoes, onion, celery and carrots in the remaining grease in the skillet until the onion is translucent. Drain and spoon the vegetables out of the skillet and set aside. Wipe out the skillet with a paper towel. Heat the skillet over medium heat and add 2 tablespoons of bacon grease and 2 tablespoons of butter. When a pinch of flour makes the oil bubble, Stir in 4 tablespoons of flour and make a simple roux. Let it bubble for a couple of minutes, or until it starts to turn a very light brown.
- 4. My substitute for All Purpose Flour is My Kitchen Flour and consists of equal parts of these four flours: MY KITCHEN FLOUR Brown rice flour, superfine cornstarch potato starch tapioca flour
- 5. Using a whisk, add the 4 cups of chicken stock, slowly to the roux.
- 6. Return the pre-cooked vegetables to the skillet and add the seasonings: basil, celery powder, garlic powder and the bay leaf, salt and pepper. Stir the mixture.
- 7. Cook over medium low heat until the potatoes are about half done, about 20 minutes, then add the bacon, heavy cream and the parsley.
- 8. Simmer on lowest setting until potatoes are tender, about 10 to 15 minutes. Check the seasoning to see if it needs more salt.
- 9. Remove the bay leaf and serve with crusty bread.
ULTIMATE TACO SOUP
Make and share this Ultimate Taco Soup recipe from Food.com.
Provided by Alfies mum
Categories Stocks
Time 16m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot brown the hamburger and onion. mix in the ranch and taco seasonings. stir well. add the rest of the ingredients and simmer them for 1 hour. serve over corn chips and top with cheese.
Nutrition Facts : Calories 169.4, Fat 7.1, SaturatedFat 2.5, Cholesterol 38, Sodium 376.5, Carbohydrate 12.9, Fiber 2.2, Sugar 4.2, Protein 13.2
BONNIE'S HEARTY HAMBURGER SOUP
I made this soup years ago, and it has since become a work in progress and it was made with what I had in the pantry at the time. My family just loved it. Especially with Mom's homemade breads. I am happy to share this old time family recipe with you. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Beef Soups
Number Of Ingredients 16
Steps:
- Wait until the last 30 minutes of cooking time before you add salt to the soup, especially if you are using beef bouillon to make your beef broth, or it may be too salty. Use fresh ground chuck for best results as it will be more tender than regular ground beef. Leave it kind of chunky, don't mash the meat fine. Lightly brown the ground chuck with all the seasonings in a large skillet. Transfer the meat and drippings to a large Dutch oven. Add the broth. Stir to combine.
- Bring to a boil and turn to simmer for a half hour. Add frozen peas and carrots and dry egg noodles to the broth. Simmer for 30 minutes more until the noodles are tender, and add the sliced pimentos just before the end of the cooking time.
- Ladle up generous bowls of the soup. Serve with crunchy homemade bread. Enjoy! Bread Recipe: https://www.justapinch.com/recipes/bread/other-bread/bonnies-almost-artisan-bread.html?r=1
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