Santa Fe Soup is a crowd pleasing recipe. This soup will last for a few days and is very hearty. We eat this every year in Colorado because it’s THE perfect soup after a long day of skiing.
- 3 C pinto beans dried (rinse & soak overnight then drain and rinse) cook covered with water (lid on for nice soft beans) until tender (approximately 2-3 hours) In a hurry just use Ranch Style Beans (4 cans).
- 2 cans 28 oz diced tomatoes (sub fresh tomatoes 6 Cups)
- 2 cans 10 oz Rotel (or your fresh salsa with green chilies 2 Cups)
- 2 cans 14 oz whole kernel corn drained (sub fresh off the cobb corn 3 Cups)
- 2 cans 10 oz Ministrone
- 1 large onion chopped
- OR SUB THE MINESTRONE WITH:
- 1 Cup each: chopped celery, carrots and potatoes
- 1 Cup frozen or fresh English peas
- 1 Cup shell macaroni (add dry)
- Season with:
- 1 tsp garlic powder (or use fresh)
- 1 tsp cumin, 1 tsp chili powder, 1 ½ tsp salt
- Like it hot and spicy….add ½ to 1 tsp at a time and taste test.
- For the meat lovers version add:
- 2 lbs ground meat (beef, venison, or turkey) brown with onion then add to rest of ingredients.
- Simmer on medium to low heat for 30-45 minutes until macaroni and fresh veggies are tender but not mushy.
- Garnish with sour cream, chips and cheese if you like.
- This makes a lot so use your largest soup pot; it will be to the brim. Leftovers keep well in Mason jars in the frig for 2-3 weeks. You can freeze everything well except the macaroni, so leave out the macaroni if you are planning on making lots to freeze. You can always add cooked macaroni when ready to serve.