Leakie Girl's Taco Soup

My sister in law has an amazing taco soup recipe that has her name attached to it (seriously, it is known as Jodi's Taco Soup with no care to where she may have acquired the recipe) and a small fan club that may or may not extend past my family in law. My hubby has requested it often through the winter months for the past five years (have we been married that long? I swear I'm still 21 at heart).  Pretty much any day it rains, he requests Jodi's Taco Soup.

Through the years, I've made it my own, substituting here and there to fit my palate. (I hate big chunks of canned tomatoes and kidney beans) Hence, I'm renaming it Leakie Girl's Taco Soup, using the nickname that my sister in laws gave me when I started dating their littlest brother. (the nickname may or may not make reference to my unfortunate maiden name)

This isn't a recipe that will appear in Martha Stewart or get a foodie's praise. It will, however, win the taste buds of any human who enjoys a good simple meal. Made with simple things. And using only a knife and can opener.

Ah the ease of canned foods.

Leakie Girl's Taco Soup
{picture to come}

3 small potatoes, diced
2 handfuls baby carrots (or 3 reg carrots), sliced
1 onion, diced
4 cups water + 2 t Better Than Bullion (BTB*) Beef
1 lb ground beef
1 packet McCormick's Taco Seasoning (or 1/4 c if you buy the bulk size bottle)
8 oz tomato sauce
1 can diced tomatoes
1 can green beans drained
1 can black beans drained
1 can chilli beans undrained
1/2 bag frozen sweet corn
1/2 bag frozen peas


Boil water and dissolve the BTB*. Add the potatoes, carrots and onion and cook until tender.


While stock and raw veggies are cooking, brown the beef. Drain off the fat.


When raw veggies are tender, add taco seasoning remaining ingredients, adding the beef last.


Let simmer for 20 mins or so, for the flavors to blend.


Top with sour cream, cheese or chips.

This is excellent as left overs (the flavors blend really well over night) and even frozen. Enjoy!