Back Porch Soup
"I brought this recipe to Florida from West Virginia and it has been sent to Thomasville, GA, Kirbyville, TX, Manchester, PA, to the Carolinas and about 50 people here have made it and fell in love with it. Everyone keeps asking for the recipe. Thanks to my sister Joyce, or I wouldn't have it and couldn't pass it on." Recipe submitted by Pat Matheny of Pensacola, Florida USA.
1 pound ground meat
1/2 cup chopped onions, sautéed
1 package taco seasoning mix
1 (1-ounce) package dry ranch dressing mix
1 (15-ounce) can kidney beans, undrained
1 (15-ounce) can whole kernel corn, undrained
2 (15-ounce) cans pinto beans, undrained
1 (15-ounce) can diced tomatoes, undrained
1 (10-ounce) can Rotel brand tomatoes (mild or medium), undrained
Fritos brand corn chips for accompaniment
Grated cheddar cheese for topping
- In a 5 to 6 quart cooking pot, brown meat and onions, drain, add taco seasoning and dry ranch dressing mix.
- Add the remaining ingredients, except for the corn chips and cheese, and cook over medium heat for about 40 minutes or in a crock-pot on low for 4 to 6 hours.
- Serve over a bed of Fritos brand corn chips and top with grated cheddar cheese.
Makes 6 to 8 servings.
Cook's Note: The consistency of this recipe is more like a sauce than a soup.