Persephone was born just six months after we moved to Utah, and Kristina Erickson, a member of our new congregation, brought us this soup. It was the best taco soup I (Kate) had eaten, and I asked for the recipe right away. And then I didn’t believe that was the correct recipe because it looked simple and the soup had tasted too-wonderful for this level of simplicity. I was wrong. The amazing soup really was that simple.

As we are wont, we have made a few small adjustments here and there, but the spirit and ease are the same. Several wonderful meals came from that new baby time, including one from the incredible eighty-something Lois Hansen. Lois’s meal included numerous dishes, including homemade rolls and the dazzling Lion House sauteed pretzel salad. That recipe isn’t of the place for The Away Café, but it was wonderful to partake.

Now you’ve had a moment of culinary history, go by the ingredients for this soup—you probably have most of them already.  

Taco Soup

1 pound ground chuck

1 small or 1/2 large yellow onion, chopped

1 green pepper, chopped

1 1/2 tablespoons taco seasoning (we like Penzeys and McCormick)

1/2 teaspoon salt*

1 16-ounce can tomato sauce

1 28-ounce can stewed tomatoes (do not drain)

1 28-ounce can filled with tap water

2 16-ounce cans pinto beans, rinsed and drained

cheese, corn chips, sour cream

In a soup pot, saute the onion for three or four minutes, then add green pepper and saute for another two minutes. Add salt and taco seasoning, then ground beef. Brown the beef, breaking up the meat into small pieces with a wooden spoon.

When almost all of the pink is gone from the meat, add the tomato sauce, tomatoes, water, and pinto beans. Bring to a simmer, turn the stove to a lower heat so it just maintains the simmer (number 2 on our stove), and let cook for another 15 minutes.

This soup is just as good the second day, if not a bit better, so feel free to make it the evening before if you’ll be pressed for time the day you want to eat it. In fact, once it has thoroughly cooled in the refrigerator, it works well to put it in a cooler and take it on a trip. All you have to do when you arrive is warm it up.

We like it best served with cheddar jack farm-cut cheese, sour cream, and Fritos or tortilla chips on top.

*The original recipe didn’t use salt, but we like it better salted. Still, if you’re suffering from congestive heart failure and have to avoid the stuff, this tastes great without.