This is a very simple but delicious soup, similar to chili. I have no idea where it originated, I got the recipe from my sister during a visit with her in Florida. Of course, a Michigan person visits Florida and the weather turns cold!
So, when we got back to her house from an excursion, we were pretty chilled, so she threw together this soup. Almost literally, threw it together. It’s that easy. My granddaughter was around 7 at the time. She is now 11 and she still loves this soup. She used to call it “that soup we had in Florida”. It’s become a tradition here on Halloween, (getting cold in Michigan by then) our kids often bring the grandkids come back to our house after trick or treating and have a bowl of soup. This is one of their favorites.
I have since realized that there are MANY versions of this across the internet. For some reason, the ones I’ve seen say don’t drain the beans or corn. NOT ME. Now, I say it is delicious, and it is, but if you are watching your sodium intake or if you just don’t care for that much salt, be careful of this one. Even if you’re not, don’t salt anything! You can always add some later, but you can’t take it out. All that liquid on the beans and corn contains a lot of sodium. Then there is sodium in the tomatoes and plenty in the seasonings. Get rid of all that you can, trust me. Throw the beans into a colander and rinse them with cold water, Drain the corn and it wouldn’t hurt to rinse that too.
This is a very easy and forgiving soup. Feel free to adjust quantities or seasonings as you like. I have also been known to throw in a handful of fresh cilantro. But then I have been known to throw fresh cilantro in many things….
Santa Fe Soup
2 pounds ground beef
1 large onion, chopped
2 cans beans, your choice, drained and rinsed. I use one can of black and one can of red.
1 can diced tomatoes with green chilies
1 can plain diced tomatoes
2 cans corn, drained and rinsed, or 2 1/2 cups frozen corn
2 packets taco seasoning mix
2 packets ranch dressing mix
2 cups water
In a pot, brown beef with chopped onion. Drain any excess fat. Dump in all remaining ingredients. Stir and simmer for about 2 hours. Time is not to critical here. If you need to serve it in 1/2 hour, that works. Its just a little better if it simmers a bit. Serve with fresh diced avocado, shredded cheese, sour cream, tortilla chips, whatever floats your boat. Of course crusty bread is never a chore to eat…..