This Santa Fe soup recipe is budget-friendly, quick and easy.
It does its job by serving a crowd.
Need we say more?
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A Season for Soup
There is a tangible difference in the atmosphere these days.
I can enjoy a cup of coffee outside at daybreak without blindly swatting at swarms of biting no-see’ums.
As the temperatures change so do my weeknight dinner choices.
Multiple cans of a variety of beans, i.e.
black beans, kidney beans, garbanzo beans, etc.
Canned diced tomatoes and canned corn.
Packets of ranch dressing mix and taco seasoning mix.
You get the picture this soup is made with items you probably already have in your pantry.
Adaptable and Freeze-worthy
This recipe is also a favorite because it is so adaptable.
Use your favorite combination of beans and peas.
If you don’t have shoe peg corn, use creamed corn or even frozen.
Chop and stir in an onion or carrot.
Use leftover chicken instead of ground beef.
You really can’t ruin this soup.
Tell me about your own variation of this soup, and the different ingredients you use.
Santa Fe Soup Recipe
Yield: A Lot
Do not drain cans.
All cans will be the standard 15.5oz except niblet corn, which is 7 oz.
of ground beef, drain beef and place in a Dutch oven.
Bring to a boil, reduce heat to medium low and cover.
Simmer for about 30 minutes before serving.
Budget-friendly, quick and easy, high yield, and totally delicious.
What more do you want in a recipe?
