Dinner Tonight: Taco Soup

It is the season for soups, and Nancy Conley kindly sent along the recipes for several kinds that she says are “quick and easy.” Among them is this intriguing Taco Soup, which was first printed in the Cooking with Paula Deen magazine. How easy is it? Other than ground beef and an onion, you just open a bunch of cans.

Taco Soup

1 pound ground chuck (see cook’s note)

1 large onion, chopped

4 cups water

1 (16-ounce) can light red kidney beans, drained

1 (15½-ounce) can pinto beans, drained

1 (15-ounce) can black beans, drained

1 (15¼-ounce) can corn, drained

1 (15-ounce) can tomato sauce

1 (10¾-ounce) can tomato soup

1 (10-ounce) can diced tomatoes with green chilies

1 (10-ounce) can enchilada sauce

1 (1¼-ounce) package taco seasoning

1 teaspoon salt

Shredded cheddar cheese, sour cream, and/or corn chips to garnish

Cook’s note: If you want to cut back on the amount of meat, you can substitute ½ pound of ground sirloin.

In a large soup pan, combine ground chuck and onion, and cook over medium heat until beef is browned. Drain if necessary. Stir in water, all beans, corn, tomato sauce, soup, tomatoes with chilies, enchilada sauce, taco seasonings, and salt, if needed. Simmer for up to 1 hour. Garnish with cheddar cheese or sour cream or corn chips, or a combination of all of them.

— Nancy Conley

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.