Recipe wanted: Taco soup from scratch

[freemotion]

OK, since you said so I will buy some cumin next week....

 

[freemotion]

Here is what I came up with and printed out to hang on the fridge until the hominy is made:

Taco Soup

Meat -1 lb/pint
diced tomatoes 2 lbs/pints
tomato sauce 1 lb/pint
corn (optional) 2 cups hominy or sweet corn
onion 1 large, diced
garlic 2-3 large cloves, minced
beans 2 cans/jars
oregano 1 tsp dry
cayenne - 1 tsp, to taste
chili powder 1 Tbsp, or diced hot peppers
salt to taste
cumin tsp, or not!
water or broth 2-3 cups, if needed/wanted


Please check it over, as I am not experienced with cooking with hot peppers and don't know if this is as good starting point....I think it may be kinda mild if I use a tablespoon of minced mixed hot peppers (all medium hot) and a 1/2 tsp of home-grown cayenne, rather hot. I suppose I can put the jar of peppers on the table for those who want it hotter.

eta: When I preview this, the ingredients are nicely tabbed in columns, but when I submit it, they get a bit messed up.....sorry!

 

[noobiechickenlady]

Mmmm! Now that looks great!
I can't believe not liking cumin, though. I always double the cumin in my recipes. Num num num.
If you don't like too much heat, you might want to start with half the peppers & taste midway through cooking. Especially the cayenne. Peppers tend to get hotter as they cook.
Let us know how the hominy turns out!

 

[sufficientforme]

Looks like a good starting point to me, I know my kids would complain about a tsp. of Cayenne so it may be just right Also I was thinking if you really hate the cumin what about using chipotles in adobe as some of the peppers, it has a rich smoky flavor I think it would be a good substitute

 

[freemotion]

Thought I'd update this.....I finally made the soup from the recipe on post #12. Of course, I didn't really measure, and used a six pound can tomatoes along with a gallon ziploc of puree from our garden tomatoes as the base. A whole pound of dry black beans were cooked for it, and I just shovelled the hominy into it, too. It was served with shredded cheddar and fermented mixed/minced hot peppers.

Hominy discussion here: http://www.sufficientself.com/forum/viewtopic.php?id=4176&p=1

 

[Diavolicchio]

Taco Soup / Paula Deen's Version

Serves:
12 to 16 servings

Ingredients

* 2 pounds ground beef
* 2 cups diced onions
* 2 (15 1/2-ounce) cans pinto beans
* 1 (15 1/2-ounce) can pink kidney beans
* 1 (15 1/4-ounce) can whole kernel corn, drained
* 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
* 1 (14 1/2-ounce) can diced tomatoes
* 1 (14 1/2-ounce) can tomatoes with chiles
* 2 (4 1/2-ounce) cans diced green chiles
* 1 (4.6-ounce) can black olives, drained and sliced, optional
* 1/2 cup green olives, sliced, optional
* 1 (1 1/4-ounce) package taco seasoning mix
* 1 (1-ounce) package ranch salad dressing mix
* Corn chips, for serving
* Sour cream, for garnish
* Grated cheese, for garnish
* Chopped green onions, for garnish
* Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

This recipe got universally RAVE reviews on the FoodTV website.

Here's the corresponding VIDEO for making this soup.