Taco Soup

On Tuesdays, I work on and off throughout the day. I often have clients (I'm a hairdresser) in the late afternoon before dinner, therefore, I need a meal on those days that is practically prepared when I am done working. So Tuesdays has become crockpot day, or leftovers day.

I made this Taco Soup last week and really enjoyed it. It makes a lot of soup, so it's great for a big group! Or, if you have a small family like me, we ate it once for left overs and then froze the rest for later!

I altered this recipe to my test slightly by changing up the beans a tad. I don't love kidney beans a lot, they are a little too mealy for me. So I only do one can of kidney beans and one can of navy beans, which I like more. In addition to the pinto beans.

The ranch and taco seasoning packets do wonders for this simple soup! It was a simple, enjoyable meal!

Taco Soup

Adapted slightly from A Year of Slowcooking

--1 can of kindey beans

--2 cans of pinto beans

--1 can of navy beans

--2 cans of corn

--1 large can of diced tomatoes

--1 can tomatoes and chiles

--1 packet taco seasoning (if you are gluten free, stick to McCormick)

--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)

--1 lb browned ground turkey, hamburger or stew meat (optional.)

--shredded cheese, sour cream and Frijtos for embellishment

The Directions:

--brown meat if you are going to use it

--drain fat and add the meat to the crockpot stoneware insert

--sprinkle seasoning packets on top of meat

--drain and rinse the beans and add

--add the ENTIRE contents of the corn and tomato cans

--stir.

Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese, a dollop of sour cream and some crushed up Frijtos.