This is one of our favorite soup recipes and one that can be made gluten-free. Just make sure you choose ingredients that are gluten-free, like the beans and even the corn. Be sure to check the taco seasoning. The recipe calls for ranch-style beans. I don’t know exactly what they are so we used 1 can each of Bush’s pinto and great northern beans. To make them “ranch-style,” I added a generous squirt of mustard, at least double that of ketchup, a bit of brown sugar, onion powder, garlic salt, and chili powder because I didn’t have any GF taco seasoning on hand. I also used a quart of home-canned tomatoes so I can’t vouch for the diced tomatoes.
Check GF Overflow.com for gluten info on products or other places on the internet to be sure, if labels are inconclusive.
Texas Ranch Soup1 lb. ground beef, browned
2 15-oz cans ranch style beans (Bush’s pinto/great northern)
2 15-oz cans corn
2 14 1/2-oz cans diced tomatoes
1 package taco seasoning mix
Garnish with sour cream, crushed tortilla chips, & shredded cheddar cheese.
Combine all ingredients except garnish in a large stockpot; bring to a boil. Reduce heat and simmer 15 minutes. Spoon into serving bowls; garnish with tortilla chips and cheese. Serves 6