Soup aka “comfort food” is perfect for our bitter cold Idaho winters. Whether you want healthy and homemade, or quick and simple, nothing compares to homemade soup and it is easier to make than you think. Even if you are strapped for time, you can quickly make a large pot, and freeze the leftovers for another day. This can be a lifesaver for a busy family on the go. Delicious homemade soup can also be packed for lunch and reheated at work, or put hot into a thermos ready to eat.
This easy recipe was given to me by my son-in-law, Mike, and is a great recipe when you have a feeding frenzy sized crowd and little time to spend in the kitchen. Another good option is that if you have people coming and going, eating at different times, the food will stay warm and ready in a crock pot. Let the soup simmer, your home will smell wonderful. So put the ingredients in the crock pot and hit the snowy slopes. It will be ready when you return home.
1 lb ground beef, cooked and drained
1 can sliced olives, drained
1 pkg taco seasoning
1 family sized can of pork and beans
1 can of corn
2 cans Mexican stewed tomatoes or regular stewed tomatoes
1 corn can of water
1 to 2 cans of diced green chilis (optional)
1 bag of Fritos corn chips
Grated Monterey cheese or Cheddar cheese
In a large soup pot or crock pot add cooked ground beef and mix in taco seasoning. Add the rest of the ingredients except Fritos, sour cream, and cheese (Don’t drain the cans). Cook until hot and bubbly. I like to serve by placing ½ cup of Fritos in the bottom of the bowl and ladle soup over Fritos. Top with cheese and sour cream. Serve and enjoy.
Optional: top with diced avocados, tomatoes, or peppers.