Recipe by bellisima
Got this originally from our local newspaper, doctored it up a little bit & had a winner. Simple, inexpensive but a hearty winter soup & is easily made with ingredients found in most pantries (the measurements are based on the size of the canned veggies I had in my local grocery story but like with any soup they're meant to be tinkered with given your family's likes/dislikes). Can be made in crock pot or on stovetop; recipe is easily doubled. If making on stovetop, you may need to add water or stock if you notice too much thickening. Freezes well also. Can easily be made for a tailgate party on a camp stove, hence the name Tailgate Soup. Can easily be made Vegetarian by omitting the meat & adding additional beans.
- 1 (15 ounce) can mixed vegetables
- 1 (15 1/2 ounce) can hot chili beans (I used Bush's Chili Magic) or 1 (15 1/2 ounce) can chili starter (I used Bush's Chili Magic)
- 1 (15 ounce) can whole kernel corn
- 2 large potatoes, washed & cubed (do not peel)
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (10 3/4 ounce) can condensed tomato soup, plus
- 1 (10 3/4 ounce) can water
- 1 medium onion, chopped
- 1 lb ground beef or 1 lb ground turkey or 1 lb ground chicken
- 1 tablespoon chopped garlic
- 1 teaspoon paprika
- 2 teaspoons olive oil
- salt and pepper
Directions See How It's Made
- Saute the chopped onion and garlic in the olive oil until light brown.
- Add ground meat to same pan and brown.
- Drain off any fat/oil.
- Add paprika, salt and pepper; cook for a minute or two to blend flavors.
- In crock pot or large stew pot, add meat/onion mixture and potatoes.
- DO NOT DRAIN THE CANS BEFORE ADDING.
- The juices from the cans is what really makes this soup.
- To same pot, add contents of all cans.
- Cook in crock pot on low 8-10 hours.
- If cooking on stove top, bring soup to a boil then reduce heat and cook on low heat 4-5 hours.
- Stir occasionally.
- Serve topped with cheddar cheese; great with buttered biscuits.