Taco Soup and How to Roast Peppers
Taco Soup and How to Roast Peppers
Taco Soup and How to Roast Peppers (in the oven ) are two recipes you will want to make over and over again. Why? This soup is so delicious! Packed full of canned beans, ground beef and aromatic vegetables, like onion, celery and green peppers. Bowls of taco soup can be topped with shredded cheese, sour cream and taco sauce. Taco soup is not only delicious, it’s good for you too. Beans, tomatoes, and vegetables can’t be bad for you, right?
How to Roast Peppers
This post contains two recipes. The second recipe is for ‘How to Roast Peppers.’ Roasting peppers in the oven is super easy. Throw them in the oven, roast in the oven until charred, take them out of the oven and let them steam in a paper bag for 10 to 15 minutes. Roasted peppers add so much flavor and debt to anything they are added too.
You can even freeze roasted peppers and use them in many different recipes. Another way to store roasted peppers, is the way we like to store them. Place roasted peppers, sliced, chopped or left whole, in a clean jar with tight fitting lid. Cover roasted peppers with a good quality olive oil. Cover jar tightly and store in the refrigerator until needed. You can also toss in a few peeled and lightly crushed garlic cloves for even more flavor.
Fast, Easy and Delicious
This delicious soup is a close cousin to chili. Don’t let the list of ingredients scare you away, taco soup is so worth it. Made with convenient canned ingredients, all you need is a good can opener, some aromatic vegetables, spices and you’re all set. Serve this yummy soup with Cactus Canyon Nachos. For this recipe we used Goya Beans.
- 2 quarts 64 oz tomato juice
- 2 cans 10 3/4 oz tomato soup,
- 2 empty soup cans water
- 1 can 28 oz diced tomatoes,
- 1 can 10 oz diced tomatoes with green chilies
- 1 can 15 oz black beans, drained
- 1 can 15.5 oz dark red kidney beans, drained
- 1 can 27 oz chili beans in mild chili sauce
- 1/2 can 16 oz pinto beans, drained
- 2 tablespoon chili powder
- 2 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 package 1.25 oz taco seasoning mix
- salt and pepper to taste
- 1 small onion, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 1 poblano pepper, roasted and chopped
- 2 pounds ground beef cooked and drained
- 8 ounces cavatappi macaroni, cooked according to package directions
- Shredded cheddar cheese, for garnish
- Sour cream, for garnish
- Taco sauce, for garnish
- Combine all ingredients in a large soup kettle.
- Bring to a boil, reduce heat, cover and simmer 2 to 4 hours.
- To serve: Sprinkle with shredded cheese, add a dollop of sour cream and drizzle with taco sauce
How to Roast Peppers in the Oven
- 4-6 peppers, (green, red, yellow, orange, hot peppers)
- Heat oven to 425º
- Place peppers on oven rack.
- Pierce several times with a sharp knife.
- Roast in oven until peppers are charred, turning peppers often.
- Remove peppers from oven and immediately place in brown paper bag.
- Let peppers steam in bag for 10 to 15 minutes.
- Remove from bag and remove skin.
- Chop peppers and use in recipes.
- To store peppers in longer, stuff roasted peppers into clean and sterilized jars. Top off with extra virgin olive oil. Cover tightly and store in the refrigerator.
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4 Comments on “Taco Soup and How to Roast Peppers”
Thanks Jennifer~ It is really good~
Wow – that looks so good! I've never heard of taco soup before…. will have to try it!
sounds very yummy!!!