It was a wet and dreary day. Nothing beats a bowl brimming with soup to warm things up. We wanted something kind of like a taco soup we recently had so the cookbooks came out and we soon eyed this South-of-the-Border Soup. One thing that caught our eyes was the fact that this soup earned a first place in a Wisconsin Beef cookoff. Another selling point…it was discovered in the Big Book of Soups cookbook which has been faithful over and over by producing successful soups every time! The final straw was that we had all the ingredients needed to achieve the final results.
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1/4 cup dry bread crumbs
1/2 teaspoon salt
14 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 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).
SOURCE: Taste of Home. “South-of-the-Border Soup.” Recipe. Big Book of Soup. St. Greendale: Reiman Media Group, Inc., 2008. 66-67.