Taco Soup

This is a quickie recipe with lots of canned ingredients, but it turned out great. We'll be making it again soon.

• 1 lb. (roughly) ground beef, browned, seasoned with salt and pepper to taste
• 2 - 15 oz cans diced tomatoes
• 1 - 6 oz can tomato paste
• 1 medium bell pepper, chopped
• 1 jalapeno, chopped finely
• 1 small can black olives, drained
• 1 packet Taco seasoning of your choice
• Chili Powder and hot pepper(s) to taste (I also used Ancho and Chipotle)
  
• Salt and Pepper to taste
• Shredded Cheddar
• Sour Cream (optional)

Combine all ingredients, except cheese and sour cream in a 6 quart stock pot. Add water until broth is desired thickness. Boil until flavors are well blended and peppers and tomatoes are cooked.

Serve topped with cheese and sour cream. Enjoy the hell out of it!

This soup would also be very nice with fried tortilla strips floated in it, and would adapt nicely to a vegetarian dish by substituting something like Boca Ground Crumbles for the ground beef.