I had Santa Fe Soup for the first time last October at The Red Rooster Retreat on Smith Lake near Cullman, Alabama. I was there with my quilting bee for our annual quilting retreat. The place is famous for its food. We've never been served anything we didn't like. Well I just went nuts for this soup and got the recipe. Over the months since then, I have tweaked the ingredients a little until I now have my own version, much like the one we had at Red Rooster, but with a few more ingredients. I have been asked to share my recipe, so here it is.
2 pounds ground chuck
2 medium onions, chopped
2 (1 oz) envelopes Ranch Dressing Mix
2 (1.25 oz) envelopes Taco Seasoning Mix
1 (11 oz) can white corn, drained
1 (11 oz) can yellow corn, drained
4 cups water
1 (16 oz) can black beans, undrained
1 (16 oz) can pinto beans, undrained
1 (16 oz) can light kidney beans, undrained
1 (16 oz) can blackeyed peas, undrained
2 (10 oz) cans diced tomatoes, undrained (can use one can of Rotel if you like spicey)
1 teaspoon garlic salt
1/2 teaspoon black pepper
In a large Dutch oven, cook ground chuck and onion until meat is browned and onion is tender; drain if you like. Stir dry ranch dressing mix and dry taco seasoning into beef and onion. Mix well. Add water and stir. Add remaining ingredients and stir well to blend. Bring to a boil. Reduce heat to a very slow simmer and cook covered for at least two hours--the longer, the better.
Individual servings can be topped with grated cheese, sour cream, or chopped green onions. Serve with corn chips, tortillas, crackers, or cornbread. This recipe makes about 3 1/2 quarts.
If you decide to try this, let me know how it turns out.
This post was migrated from the old blog. To see the comments on the original post, CLICK HERE. To add a new comment, click "Post a Comment", below.
On 03/07/2007, Lori said ...
That looks wonderful! I can't get Ranch Dressing mix here (nor, I think, Ranch dressing). Is there anything that can be substituted? It sounds like it must be a crucial ingredient.
On 03/07/2007, Terri said ...
Thanks for sharing your recipe Susan. I'm anxious to try it.
On 11/05/2007, Molly said ...
My dad used to make this soup for his office luncheons "way back when". I LOVED it but haven't made it in years! His had a can of hominy in it too though and no black eyed peas.
Thanks for the cpap info, I will pass it on to my mother. I meant to write you a few days ago but things got busy here with me trying to finish painting the hutches, nursing Soshie and switching out decorations from Halloween to Fall.
Have fun sewing!
Mol
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