Printer Friendly, PDF & Email
Taco Soup


This savory soup is a great afternoon pick-me-up, and it’s easy to make — perfect for keeping warm on a cold winter day.


1 pound ground beef
Two 14.5-ounce cans diced tomatoes
Two 15.5-ounce cans corn, rinsed and drained
Two 15.5-ounce cans kidney beans, rinsed and drained
1 1⁄2 teaspoons chili powder
3⁄4 teaspoon cumin powder
3⁄4 teaspoon garlic powder
1⁄3 cup water


  1. Cook the meat in a pot over medium heat until brown. When done, pour it into a strainer to drain the fat. Rinse with hot water.
  2. Return to the pot; add the rest of the ingredients and cook on low for an hour.