This recipe has many little parts - but worth the effort for a delicious and rich taco soup!
I started with fresh sweet corn (from my CSA) which I shucked and then boiled in salted water for about 8 minutes. Set aside to cool. Once you're able to handle the corn - put a regular cereal bowl upside down in a 9x13 baking pan, then use a sharp paring knife to cut the corn off the cob. This is the easiest way I've found to do this and makes quick clean work of a very messy job! I did about 3 dozen ears in the course of the afternoon - once everything was cooled and cut, I divide up the corn in to freezer ziplock bags in 1 cup measurements. Now I will have sweet corn for all my soup recipes this fall!
Of course you could just sub in a bag of frozen corn - whatever you have on hand!
Next I started on the hamburger portion of the taco soup. I also did this in a huge batch - start with 1-2 onions chopped and add to ground beef. I did a large 3 pound package. Add in pepper to taste. Once the beef is browned - you can divide up the beef and freeze it at this point. It's great to have on hand for tacos, soups, and pastas.
Once I had the amount I wanted (about 1 pound of ground beef) - I added additional seasonings. A little more black pepper, a good helping of cumin, chili powder, and a touch of garam masala (an indian spice that I love - it has a very warm deep spice to it).
Now the real soup making part! Heat olive oil in a soup pot and add in chili flakes to taste and crushed garlic. Let the oil slowly warm the spices.
Then add in 1 package of Mirapoix (a onion, celery, carrot mixture already diced up from Trader Joes - honestly I use this in almost every soup I make). Cook through.
Add in 1 can of black beans (drained & rinsed).
1 can of diced tomatoes (juice and all)
And then about 1 to 1/2 cups of corn.
For the stock of the soup - I love using spicy V8 juice instead of just traditional canned tomato juice, I just think it adds a greater depth of flavor. Add in enough juice until the soup is a consistency you enjoy - then let the soup simmer for at least an hour. Taste occasionally and see if it needs a little extra something :)
You will love this soup! So great for fall tailgating coming up - or a lovely sunday soup!
Enjoy!!
Always, J
