There are lots of versions of taco soup floating around in cyberspace, but this one created by Soup Night author Maggie Stuckey’s friend, Marilyn Katz, is extremely easy, delicious and — thanks to using four types of beans — very colorful. It can be made ahead; in fact, it improves with age. For a vegetarian version, omit the meat.
2 lbs. ground beef
3 (15-oz.) cans stewed tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can navy beans, drained and rinsed
1 (15-oz.) can kidney beans, drained and rinsed
1 (15-oz.) can pinto beans, drained and rinsed
1 (16-oz.) bag frozen corn
4 celery stalks, chopped
2 large onions, finely chopped
2 packets taco seasoning
2 t. garlic powder
2 t. chili powder
2 (15-oz.) cans beef broth
Salt and freshly ground black pepper, to taste
Grated cheddar cheese sour cream tortilla chips, lightly crushed sliced scallions sliced black olives
Brown the beef in a large soup pot over medium-high heat until thoroughly cooked; drain away any fat.
Add remaining ingredients and simmer for 30 minutes. Season with salt and pepper.
Set out the garnishes in bowls, and serve the soup hot.
Soup Night by Maggie Stuckey, photography by Lara Ferroni (Storey Publishing, 2013)