If you love a hearty soup with meat and beans, this is the recipe for you. This Santa Fe Soup has been a favorite of mine for years, and I look forward to making it year round no matter the temperature outside.
This is probably going to age me, but sixteen years ago Lois VanHorn, a dear family friend, gave me this recipe for my bridal shower. My mom ask that everyone attending share a personal favorite recipe so I could start a collection of recipes of my own. Yes, these were the days before Pinterest and digital recipe books…haha!! The handwritten recipes still mean so much to me and I love pulling them out from time to time, even though I have most of them memorized.
Do you all have that one soup that you crave? This is definitely that recipe for my family. It is so easy to make and perfect for the nights when you really don’t feel like cooking. It makes a huge pot, and we always have plenty of leftovers for a slide night.
- 1 15oz can Rotel
- 1 15oz can chopped tomatoes
- 2 Ibs Hamburger
- 2 bunches of green onions
- 2 15oz cans white corn (I use a small bag of frozen)
- 1 15oz can Kidney beans
- 1 15oz can black beans
- 1 15oz can pinto beans
- 1 package taco seasoning mix
- 1 package ranch dressing mix
- 1-2 cans of water depending on consistency you like
- Brown 2 Ibs of hamburger with 2 bunches of green onions chopped. Salt & pepper to taste, drain well.
- Add drained hamburger along with the rest of the items, undrained, to a cooking pot.
- Simmer on medium for about 30 minutes.
- Top with shredded cheddar cheese and/or sour cream if you like. I also love to dip tortilla chips! Enjoy this yummy soup!