Shirley's Soup

Submitted by Lizzybob

"My mom's neighbor shared this recipe after I tried some of her soup she gave my mom. It's wonderful. You can add or delete whatever vegetables you want to. It makes a ton but freezes well. Great with cornbread."

 

• Ready In: 1hr 30mins
• Ingredients: 17
• Serves: 8-10

ingredients

• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (1 ounce) envelope dry ranch dressing mix
• 1 (4 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes (I used the kind with olive oil and garlic)
• 1 (15 ounce) can Rotel Tomatoes
• 3 -4 carrots, sliced
• 1 large onion, chopped
• 1 (8 ounce) can baby lima beans, drained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can pinto beans with jalapeno peppers, undrained
• 1 (15 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can cream-style corn
• 1 -2 cup chicken broth
• 1 (15 ounce) can navy beans, undrained
• 1 (15 ounce) can green beans, drained (I omit)
• 1 -2 potato, chopped (I use rutabagas instead)

directions

1. In a large dutch over, brown ground beef and onion.
2. Drain off grease if necessary.
3. Add all other ingredients.
4. Simmer until carrots and potatoes are tender.
5. Enjoy!