Liz's taco soup

I just realized this is the 2nd taco soup recipe I've posted on here. Oh well, they are both good. :) I love these easy "open some cans and toss them in a pot" recipes.

This is Liz's recipe that I used today for a large group. Yum yum.

1 lb hamburger, browned and seasoned
1 pkg taco seasoning
1 cup salsa
1/2 tsp chili powder
2 large cans diced tomatoes
1 can tomato juice/sauce
2 cans kidney beans (drained)
2 cans corn

Simmer for 1-2 hours or put in a crock-pot.
Top with cheese and sour cream and serve with tortilla chips.

Taco Soup

Easy and yummy for "quick dinner" nights. This recipe makes a lot, so 1/2 it unless you like leftovers for lunches. I like the leftover option, personally. :) And FYI, it reheats very well.

Ingredients
1 lb. extra lean ground beef

1 onion, chopped

3 cans (15.5 oz. each) mild chili beans, undrained

1 can (14.5 oz.) whole tomatoes, undrained

1 can (14.25 oz.) corn, undrained (I used corn that my mom froze from the summer - yum)

1 can (8 oz.) tomato sauce

1 pkg. (1-1/4 oz.) taco seasoning mix

1-1/2 cups water

1-1/2 cups shredded cheddar cheese

Directions

Brown meat with onions in large saucepan; drain.

Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.

Serve topped with the cheese. It was also yummy served with tortilla chips on the side to dip and scoop, and sour cream would be good, too.

I got this from the Kraft Foods magazine, and the picture is from their website. You can actually just click on the picture to get the recipe from the website, but I put it here, too ... um, obviously. :)

Tortellini Vegetable Soup

This turned out more of a thick soup the first time I made it, but it was so good and super easy! Just the way I like it and the girls ate it too!

Tortellini Vegetable Soup

2 TBS. olive oil
1 med. onion, chopped
1 small zucchini, diced
1 med. carrot, peeled and diced
5 1/2 c. chicken stock
1 tsp. dried basil (more if fresh)
1-3 bay leaves
1/2 c. canned crushed tomatoes
1/2 tsp. salt
8-9 oz. fresh or frozen tortellini (cheese or meat filled)
2-3 TBS. chopped fresh parsley
Black pepper to taste

Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over medium heat for 8-10 minutes, stirring often, until the onion is soft and translucent.

Add the stock, basil, bay leaves, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5-6 minutes longer. Gently stir in the parsley and pepper during the last minute or so.

Makes about 5 servings