Recipe: Santa Fe Soup

We’ve been eating this for years at the Parker Compound. It’s one of my daughter’s favorites in autumn and winter. Can’t remember how we came up with it.

This soup is heavy with the musical fruit: beans. You’ll have to determine your own gas threshold level; most folks have no problem with a 1-cup serving.


1 lb (454 g) ground beef, raw, lean (85 percent lean, 15 percent fat)

½ (120 ml) cup onion, diced

1 garlic clove, diced

ground pepper

1 packet (2 oz or 57 g) Hidden Valley Original Ranch Salad Dressing and Seasoning mix

1 16-oz (454 g) can black beans (Bush’s Best)

1 16-oz (454 g) can light red kidney beans (Bush’s Best)

1 16-oz (454 g) can dark red kidney beans (Bush’s Best)

1 28-oz (790 g) can tomatoes, diced (Hunt’s)

2 packets McCormick Original Taco Seasoning Mix

1 15¼-oz (454 g) can white corn (Del Monte Fresh Cut)

1 15¼-oz (454 g) whole kernel yellow corn (Del Monte Fresh Cut)

4 oz (120 ml) water

½ tbsp (7 ml) sour cream per serving

1 sprinkle of fresh-cut chives per serving


In a 5- or 6-quart (5 liter) pot, brown the crumbled ground beef (i.e., pan-fry without oil) along with the garlic, onion, and pepper to taste. When finished cooking, drain and discard the excess fluid. Add the Ranch Seasoning and Taco Seasoning, then mix well. Next add the beans, corn, and tomatoes along with all the juices in the cans. Add 4 oz water. Simmer for 1½ hours. Serve 1 cupful in a bowl with ½ tbsp sour cream in the center, then sprinkle with chives.


Servings per batch: 17 1-cup servings

Advanced Mediterranean Diet box breakdown: 2 veggies, ½ protein  (or simply count as 1 protein). 200 calories.

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