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Wednesday, August 14, 2013

Taco Soup

This recipe has many little parts - but worth the effort for a delicious and rich taco soup!

I started with fresh sweet corn (from my CSA) which I shucked and then boiled in salted water for about 8 minutes.  Set aside to cool.  Once you're able to handle the corn - put a regular cereal bowl upside down in a 9x13 baking pan, then use a sharp paring knife to cut the corn off the cob.  This is the easiest way I've found to do this and makes quick clean work of a very messy job!  I did about 3 dozen ears in the course of the afternoon - once everything was cooled and cut, I divide up the corn in to freezer ziplock bags in 1 cup measurements.  Now I will have sweet corn for all my soup recipes this fall!

Of course you could just sub in a bag of frozen corn - whatever you have on hand!

Next I started on the hamburger portion of the taco soup.  I also did this in a huge batch - start with 1-2 onions chopped and add to ground beef.  I did a large 3 pound package.  Add in pepper to taste.  Once the beef is browned - you can divide up the beef and freeze it at this point.  It's great to have on hand for tacos, soups, and pastas.  

Once I had the amount I wanted (about 1 pound of ground beef) - I added additional seasonings.  A little more black pepper, a good helping of cumin, chili powder, and a touch of garam masala (an indian spice that I love - it has a very warm deep spice to it).

Now the real soup making part!  Heat olive oil in a soup pot and add in chili flakes to taste and crushed garlic.  Let the oil slowly warm the spices.

Then add in 1 package of Mirapoix (a onion, celery, carrot mixture already diced up from Trader Joes - honestly I use this in almost every soup I make).  Cook through.

Add in 1 can of black beans (drained & rinsed).

1 can of diced tomatoes (juice and all)

And then about 1 to 1/2 cups of corn. 

For the stock of the soup - I love using spicy V8 juice instead of just traditional canned tomato juice, I just think it adds a greater depth of flavor. Add in enough juice until the soup is a consistency you enjoy - then let the soup simmer for at least an hour.  Taste occasionally and see if it needs a little extra something :)

You will love this soup!  So great for fall tailgating coming up - or a lovely sunday soup!


Always, J