This is a recipe that I first made as a collaborative effort with my friend, Lindsey.  She found the recipe with her iPhone…we needed gluten free and dairy free.  I have actually changed it a bit and everyone loves.  Including my friend, Michele, who has asked that I share the recipe.  So here it is!  Sorry I don’t have a picture.

 
1 pound ground beef or venison (I use venison if I have it)
1-2 tablespoon olive oil (if you use venison you’ll need the 2 T for sure)
1 onion, chopped
1 yellow squash, chopped
4 cloves garlic, chopped or minced
2 – 15 oz cans black beans
1 15 oz can tomato sauce
1 15 oz can diced or crushed tomatoes
1 cup salsa (I usually use something plain.  I think I used Pace last time)
4 cups beef or chicken stock (If I have beef that’s what I use, but I don’t have it very often)
2 cups frozen corn
2 Tablespoons taco seasoning
2 teaspoons cumin
2 teaspoons smoked paprika
salt & pepper
Morton’s Nature Season
Costco Kirkland’s No-Salt Season
 
In large stock pot sauté onion in olive oil over medium heat for 10 minutes or so, stirring frequently, add the squash and cook another 5 minutes.  Add the ground meat and cook stirring regularly.  Once the meat is almost cooked add the beans, tomato sauce, tomatoes, salsa, stock and seasonings. Let this cook for 10-15 minutes and then add the frozen corn, cook until soup is hot.   I serve this topped with shredded cheese and sour cream with tortilla chips on the side.