This recipe uses canned Red Gold Tomatoes, and all though I love supporting local and using fresh ingredients when I can, these tomatoes are perfect when those products are not available. Red Gold Tomatoes is a family owned Indiana-based company around since the ’40s focused on growing local in the Midwest where true seasons impact the flavor of tomatoes. The tomatoes are grown on numerous farms in Michigan, Ohio and Indiana. All of their tomatoes are picked and canned at the peak of flavor so you get the taste of summertime tomatoes all year long.
The folks over at Red Gold graciously sent me a package that included some cans of tomatoes along with a recipe book, a reusable shopping bag and some other goodies. With the weather cooling off, I decided it was the perfect time to make some soup. With the tomatoes already in hand, I looked to see what else I had lying around and in the pantry and freezer and created this recipe.
It ended up being so good I had to share it with you and give you the chance to try the tomatoes for yourself. Up for grabs is a Red Gold Gift Pack for you. To enter please “like” What You’re Missing KC! and Red Gold facebook and “follow” on Twitter @WYMKC and @RedGoldTomatoes. Then comment below on whether you have tried any Red Gold Products before. Winner will be drawn by random.org on Friday, November at 3:00 p.m. Winner will be contacted via email so be sure and leave an email address.
Beef Enchilada Soup
2 Pounds Ground Beef
1 Red Pepper, chopped
1 Green Pepper, chopped
1 Onion, chopped
1 Clove Garlic, minced
1 14.5 Ounce Can Red Gold Diced Tomatoes
1 14.5 Ounce Can Red Gold Petite Dice Tomatoes with Green Chiles
1 16 Ounce Jar Enchilada Sauce ( I use Frontera Classic Red Chilie)
1 15.25 Can Corn
1 11.5 Ounce Can V8 Tomato Juice, or 1 ½ Cup Regular Tomato Juice
1 15 Ounce Can Black Beans
1 15.5 Ounce Can Kidney Beans
2 Tablespoons Chili Powder
1/3 Cup Brown Sugar
Salt to taste
In large stockpot on medium high heat, cook ground beef until no longer pink. Drain and return to pot. Add in peppers, onions and garlic and cook until tender. Add in remaining ingredients. Mix well to combine. Reduce heat and let simmer 15 to 20 minutes.
This soup is so easy and only uses one pot so clean up is a breeze. Enjoy it all fall and winter long!
Serve with grated cheese and sour cream if desired. Our family also likes a splash of Balsamic Vinegar.