Lorrie's Mexican Soup

Lorrie in Montreal's Note:

I was home feeling out of sorts so I hauled out my food processor and started rummaging in the fridge and pantry. This soup is what I came up with and everyone just loves it. My fella called me from work and said I took soup for lunch and its fantastic--make it every week-DON'T change a thing. I laughed and said...ok, I guess I better write down what I did before I forget. HEEHEE

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 18-24

Yield: 24.0 cups

• 2 onions, chopped
• 4 carrots, sliced thin
• 1/2 head cabbage, sliced thin
• 4 stalks celery, sliced thin
• 2 garlic cloves, minced
• 1 1/2 lbs lean ground beef
• 8 cups water
• 1 (900 ml) knorr beef broth
• 1 (19 ounce) can black beans, drained and rinsed
• 1 (19 ounce) can corn, drained
• 1 (28 ounce) can plum tomatoes, undrained and broken up
• 1 teaspoon oregano
• 2 teaspoons chili powder
• 1 teaspoon salt
• fresh ground pepper
• 1 pinch ground coriander
• 1 -2 teaspoon green Tabasco jalapeno sauce

Directions:

1. Brown ground beef and set aside. In same pan sauté raw veggies till softened.
2. Empty corn, beans, tomatoes, beef broth and water in a large stock pot with sautéed veggies and cooked ground beef.
3. Add seasonings; bring to a boil and simmer uncovered for 1 hour.
4. This is best served the following day or made very early so the flavors can meld.
5. Top with some freshly grated mozzarella or cheese of your choice.

Reviews

[PanNan]

Outstanding soup! DH said I can make it anytime and he'll be happy. The only thing I changed was to use chipotle hot sauce instead of the green jalapeno sauce (because that's what I had on hand). Made for Photo Tag.