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South of the Border Soup Recipe

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Cooking and creating new recipes is a favorite pastime of mine. As a matter of fact, this is an original recipe, which earned my first place in the Wisconsin Beef Cookoff some years ago. - Lynn Ireland, Lebanon, Wisconsin

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South of the Border Soup Recipe

Prep: 15 min. Cook: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

1 egg
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef
1 jar (16 ounces) picante sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups water

Directions

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink. Yield: 8 servings (2 quarts).

To make dry bread crumbs, arrange bread slices, on a baking sheet. Bake at 300° until completely dry and golden; cool. Place in a resealable plastic bag; crush with a rolling pin. Season with salt, pepper and dried herbs if desired. One slice of bread yields about 1/3 cup dry crumbs.

Nutritional Facts 1 serving (1 each) equals 221 calories, 6 g fat (3 g saturated fat), 54 mg cholesterol, 780 mg sodium, 22 g carbohydrate, 4 g fiber, 15 g protein.

Originally published as South of the Border Soup in Taste of Home Ground Beef Cookbook , p156

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Reviews for South of the Border Soup (2)

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South of the Border Soup

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Reviewed on Dec. 22, 2011 by hammyjo62

This soup is amazing - great on a cold snowy day.

Reviewed on Nov. 30, 2009 by renfro mom

My family loved it!!!! So easy to make and fast too. Next time I will have to double it. Between me, my husband and 2 growing boys, there wasn't much left ( not enough to save).