Home At Six Soup


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With these familiar ingredients on the pantry shelf, this hearty soup can be put on the table in a flash! This recipe was featured in several newspapers across the United States in 1998.

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  • 1 lb. lean ground beef
  • 1 large onion, chopped
  • 1 28 oz. can whole tomatoes, cut up and undrained
  • 1 15½ oz. can kidney beans, undrained
  • 1 15½ can corn kernels, undrained
  • 1 8z. can tomato sauce
  • 1 Tbs. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. dried basil, crushed
  • shredded cheddar cheese

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In a large soup pot over medium heat, combine ground beef and onion; sauté until beef is brown (drain off fat). Stir in tomatoes, kidney beans, corn, tomato sauce, chili powder, cumin, and basil; bring to a boil. Reduce heat to low, cover and simmer 1 hour. Remove from heat. Serve in soup bowls and garnish with cheddar cheese, Makes 6 servings.

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