When I shared the story about the meal ministry at Kingston United Methodist Church, I learned that “Taco Twist Soup” is a favorite of their monthly lunchtime guests.
Here’s the soup recipe, courtesy of Janet Moore. I tried it tonight, and I’m really impressed. It’s a great meal in a pot with common pantry ingredients, lots of color, and a nice mix of vegetables and protein.
Without the cheese and sour cream topping, it’s even healthy! But by all means, try it the decadent way first.
Taco Twist Soup
1 cup uncooked macaroni
1 lb. ground beef
1 onion, chopped (or dried onion flakes)
1 green bell pepper, chopped
3 cups beef broth
1 15 oz. can black beans, drained and rinsed
1 14 oz. can petite diced tomatoes
1 can corn, drained
1 ½ cup medium salsa
1/2 tsp. garlic powder
1 tsp. chili powder
Shredded cheese
Sour cream
Cook macaroni according to directions. Drain and set aside.
Brown beef in skillet. Drain.
To skillet, add onion and green pepper. Cook 5 minutes.
In dutch oven, add ground beef mixture, broth, beans, tomatoes, corn, salsa, garlic and chili powders. Bring to a boil and cook 15 minutes at reduced heat.
Add cooked macaroni and cook 3 minutes longer.
Adjust seasoning. Serve topped with shredded cheese and sour cream
You may reach me directly at annettespence@holston.org.
The Call to Cook 
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