Sante Fe Soup
submitted by George McDuffie for Jim Hairston of Vincent, Alabama

When we tailgate during the cooler weather, Jim Hairston makes Sante Fe Soup for our group which is fabulous.

2 Lbs. ground beef
1 medium onion, chopped
All cans of vegetables are 16 oz. size:
1 can kidney beans
1 can pinto beans
1 can black beans
1 can diced tomatoes
1 can diced tomatoes with green chilies
2 cans white corn
2 cups water
2 pkgs Hidden Valley original Ranch dressing mix
2 pkgs. taco seasoning mix (you can use mild, original, or hot depending on how hot you want to make it. Sometimes it is really good to use 1 original and 1 hot for an excellent taste.)

Brown meat with onions, drain any fat. Add all other ingredients with juice from the cans. Simmer for 2 hours. (You really don't have to cook it this long). Add more water if it is too thick. Makes 18 cups and freezes well. Garnish with grated cheddar cheese, sour cream, chopped scallions, cornbread, tortilla chips or Fritos. Or any combination of the above. Enjoy! War Eagle!