Yes, Spring is approaching (ever so slowly) but the weather in Memphis has been confusing me…& my sinuses lately. People have been griping about this unusually cold weather & instead of complaining with them, I am going to seize this opportunity & use it as an excuse to make one of my favorite things in the world to eat.
.Soup.
I have been a soup FREAK all of my life (although I come from a place where no one wants to eat soup in that climate).
All of my Indiana & St. Louis friends should appreciate this one & it’s timing while they’re snowed in this week.
This is an Ashton Bird original. & a very simple one at that. My family requests it even in our unbearable Memphis summer. That’s how I know you should give this one a shot.
Mrs. Bird’s Taco Soup
what you’ll need:
Soup:
1 pound of ground beef
1 small onion, diced
1 green bell pepper, diced
1 can whole kernel corn (do not drain)
1 can Mexican Rotel (do not drain)
1 can diced tomatoes (do not drain)
1 can Cannellini kidney beans (rinse & drain)
1 (29 oz) can Hunt’s tomato sauce
1 envelope Taco Seasoning
6 beef bouillon cubes
5 cups of water
Toppings:
Sour cream (you can substitute with Greek yogurt like we do)
Mexican blend shredded cheese
Fritos or tortilla chips
Your ingredients should look like this. Add a can of corn to that.(I had to run to the store mid-cooking)
First, wash, dice & sauté the onion & pepper in a spot of olive oil on medium high until they soften up a bit, about 6 minutes. Add the ground beef to the sautéed vegetables & brown. Drain any liquid off, after it is cooked through.
Feel free to season the mixture with this stuff while its cooking for a little extra flavor.
Next, add to the huge soup pot your meat & sautéed veggies are in, the rest of the ingredients plus the water.
*Be sure to rinse & drain the Cannellini beans. Don’t drain any of the other ingredients!
Heat your soup to a boil & reduce to medium low. Cover & let it simmer20-30 minutes, allowing the flavors to combine, stirring occasionally.
Top with a dollop of sour cream or greek yogurt, shredded cheese, & fritos to serve.
-Mrs. B
Take the Bitter with the Sweet 