Taco Soup

1 1/2 lbs. hamburger
1 onion, chopped
1 can (15 oz.) whole tomatoes
1 can (15 oz.) corn
1 can (15 oz. kidney beans
1 package taco seasoning
1 can (16 oz.) tomato juice
1/4 teaspoon salt or to taste
1/2 teaspoon Camp Chef gourmet pepper blend (or black pepper)
1 can (8 oz.) tomato sauce

Garnish: slightly crushed tortilla chips, grated cheddar cheese, sour cream, or salsa

Brown hamburger and onion in stock pot or 12-inch Dutch oven over medium heat. Drain fat; add the rest of the ingredients except the garnish items. Simmer on low heat for 35 to 40 minutes. Put tortilla chips into bottom of serving bowl and spoon on hot soup. Top with cheese and other garnish. Serve immediately.

Testing comment: This soup was easy because it didn't have too many ingredients in it. I like kidney beans better than pinto beans. The soup tasted okay but did not have much flavor. A few drops of Tabasco in each bowl made it better.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 25)