Taco Soup

• 2 lb. ground meat
• 1 chopped onion
• 1 chopped bell pepper
• 2 cans stewed tomatoes
• 1 can corn
• 1 can pinto beans (with jalapenos)
• 1 can Ro-Tel tomatoes
• 1 pkg. dry taco mix
• 1 pkg. Hidden Valley Ranch
• 2 cans water
• a handful of springtime herbs (we used parsley, chives, dill, sorrel, chervil, leeks, anything you have growing in the garden)
• 1/3 c. onions, finely chopped
• 2 Tbsp. butter
• 4 c. bouillon (any flavor)
• 2 egg yolks
• 1/2 c. sweet cream
• 2 slices bread
• 1 Tbsp. butter

1. Lightly brown the onion in the butter.
2. Add the washed and chopped herbs.
3. Stir and steam for about 1 minute. Add the bouillon carefully and cook for 10 minutes. Remove from the heat. Combine the egg yolks and cream and add this mixture to the soup. Cube the bread slices.
4. Brown them in the butter and then add them to the prepared soup.

ground meat, onion, bell pepper, tomatoes, corn, pinto beans, rotel tomatoes, taco, water, herbs, onions, butter, bouillon, egg yolks, sweet cream, bread, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=184115 (may not work)