Taco Soup Wednesday, February 27, 2008
Barbara J. Paulson
(originally given to me by my niece, Dawn Paulson in Atlanta, GA.
I have adjusted it some to fit my busy schedule, e.g., using the frozen Season Blend instead of the freshly diced veggies, and browning the meat as soon as I bring it home from the grocery store, and freezing it already browned and drained.)
1 16-oz can Fat Free Refried Beans
1 16-oz can Black Beans, drained and thoroughly rinsed
1 16-oz can Kidney Beans, drained and thoroughly rinsed (either light or dark)
2 cans of water (or 2 cups of V-8 juice–-my preference--I also use the V-8 juice to thin it down if the soup gets too thick--I got that suggestion from you & it really does taste better.)
1 large (24-oz) can Diced Tomatoes
1 small (8-oz) can Tomato Sauce
1 small can Corn, drained (or 1 cup frozen corn kernals/niblets)
1 pkg frozen Season Blend (Picksweet makes it, I believe)
[or 1 large finely chopped onion, ½ cup diced green & red peppers, and ½ cup diced celery–to equal about 2 cups of these veggies]
3/4 to 1 lb very lean ground meat (turkey or beef), browned, thoroughly drained & rinsed, and then crumbled into small pieces
1 pkg Taco Seasoning (to taste–-depending on whether you like highly seasoned foods--I know you do)
1 pkg dry Ranch Dressing Seasonings
Brown the meat, drain & rinse well, and set it aside while assembling the other ingredients. Crumble the browned meat just before adding it to the remaining ingredients. (I sometimes brown my ground meat as soon as I come home from the grocery store and freeze it already browned. Then all I have to do is take it out of the freezer and let it thaw in the Refrigerator over night.)
Place all ingredients in a 5-6 qt Crock Pot (slow cooker) in the order in which they are listed, adding the ground meat just before adding the dry seasonings. Stir well.
Cook on high for about 30 minutes (to get it started), stirring occasionally, then turn to low and cook for 5-6 hours (or all day, if necessary).
Note: To make a completely balanced meal, I serve the Soup with a green salad and corn bread or muffins (My nephew likes to put the cornbread in the soup bowl and spoon the soup over the cornbread. I prefer to eat it separately.)
I usually start this in the morning while fixing breakfast and before I finish getting ready to go to work. Then, I turn it down to low and give it one last stir before leaving the house. It’s ready when I get home, and all I have to do is make a green salad and the corn bread/muffins–if not already made.