Valerie Nelson is young, single, and gorgeous. She has been a fashion model, and now chooses to work for a major airline, traveling more often than not. She is also a talented decorator and a seasoned cook. Obviously, she’s pretty busy and hasn’t got much time to date. However, when she does want to impress a prospective husband, she’s found that this easy soup has a way of keeping him interested. It’s quick, easy, and delicious. I named it Valerie’s “Man Magnet” Soup, and even though I’m not trying to impress a new man, the official Hancock tasters all enjoyed seconds.

Although perfect as is, Valerie’s soup is versatile. It adapts well to variations such as using jalapeno peppers instead of a green bell pepper for a bit of heat, extra beans to add more protein and thickness, chunks of that ubiquitous zucchini that seems to always be around during the summer months (add just before serving so it doesn’t overcook), and last minute additions like cilantro, sour cream, crushed tortilla chips, chopped green onions, avocado chunks, etc. You can use your imagination.

This soup can also be made ahead, and actually tastes better after the flavors have had a day or two to sit. It’s easy on the calories, high in nutritional value, and just plain good.

12 Servings

1 pound ground beef
1 large onion, chopped

4 large tomatoes, or 1 15ounce can diced tomatoes
1 15 oz. can stewed tomatoes
1 8 oz. can tomato sauce
4 cups water

1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped

2 cups frozen corn, or 1 15 ounce can corn, drained and rinsed
1 15 oz. can kidney beans, rinsed and drained
2 tablespoons taco seasoning, or 1 envelope

Garnishes:
tortilla chips, or Fritos
lime wedge
sour cream
grated cheddar jack cheese

1. Brown the ground beef and onion in a large soup pot; pour off any excess fat.
2. Whizz the tomatoes, stewed tomatoes, and tomato sauce in the blender or food processor; add the mixture to the ground beef.
3. Pour the water over all and bring to a boil.
4. Stir in the peppers and let cook 2 minutes; add the corn, kidney beans, and taco seasoning.
5. Bring to a boil, turn down to a simmer, and let cook 15-20 minutes. Serve with the garnishes.

Amount Per Serving
Calories 289 Calories from Fat 53
Percent Total Calories From: Fat 18% Protein 28% Carb. 54%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 32 mg
Sodium 246 mg
Total Carbohydrate 39 g
Dietary Fiber 3 g
Sugars 0 g
Protein 20 g

Vitamin A 40% Vitamin C 119% Calcium 0% Iron 29%