Santa Fe Soup


bullet1  1/2 lb. hamburger meat
bullet1 can stewed tomatoes
bullet1 can Rotel Tomatoes
bullet2 can pinto beans ( I use 3 cans pinto beans)
bullet1 can kidney beans (I omit the kidney beans)
bullet1 can whole kernel corn
bullet1 pkg. Hidden Valley Ranch Dressing
bullet1 pkg. Taco Seasoning
bulletBrown meat, draining the grease
bulletIn a large cooking pan, add all the other ingredients with the browned hamburger meat and mix well
bulletSimmer on low for about 30 or 40 minutes
bulletComment:  You may want to add a little water, depending on how thick you want the soup.  I like this one with a little water, but not too much.  This is really good with cornbread or dressing!

From the kitchen of: Nell Waters, 43rd. St. Church of Christ, Austin, Texas

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