Soup for Colds, Part 3: The Recipes

Taco Soup. Probably one of the most flexible soups ever – you can add meat or not, switch one kind of beans for another, add any number of garnishes, it’s all delicious. And the basics – rich stock, tomatoes, onions, garlic, chiles – are all great cold-fighters. For a meat version. brown about half a pound of ground beef in a large saucepan until thoroughly cooked. Add 1 diced onion, half a diced hot pepper, 1 minced garlic clove, 1 can of cooked beans, rinsed (your choice), and 1 can of stewed tomatoes. Over this sprinkle 1 teaspoon each commercial taco seasoning and chili powder. Stir well, then add 4 cups of your special stock. Simmer for about 15 minutes, then serve with your choice of these garnishes: corn chips, grated cheese, chopped avocado, sour cream, sliced black olives.

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