South of the Border Soup Recipe

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South of the Border Soup Recipe
South of the Border Soup Recipe photo by Taste of Home
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

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.
Originally published as South of the Border Soup in Taste of Home Ground Beef Cookbook 1999, p156

Nutritional Facts

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

  • 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
  1. In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. 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.
Originally published as South of the Border Soup in Taste of Home Ground Beef Cookbook 1999, p156

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MY REVIEW
hammyjo62 User ID: 4696874 107524
Reviewed Dec. 22, 2011

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

MY REVIEW
renfro mom User ID: 4175413 43538
Reviewed Nov. 30, 2009

"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)."

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