This is one of the soups I made last weekend. I’m still happily eating leftovers – the recipe yields a LOT. I even froze some of it. I don’t really like beans, but in this soup they’re so well-balanced and flavorful that I hardly notice them! And the cooking couldn’t be easier.
from A Year of Slow Cooking
(sadly, this recipe hasn’t made it into either of the cookbooks)
2 cans kidney beans (I used less-intense white kidney, or cannelini, beans)
2 cans pinto beans
2 cans corn, undrained
1 large can diced tomatoes, undrained
1 can Rotel tomatoes and chilies
1 packet taco seasoning (I used about half the packet)
1 packet ranch dressing mix
1 lb ground turkey or hamburger
Toppings: shredded cheese, sour cream, tortilla chips/strips, sliced avocado
1. Brown the meat if you’re using it (the recipe works without it). Drain the fat, if necessary, and put the meat in the Crock-Pot. Sprinkle the seasoning packets on top of the meat.
2. Drain the beans and rinse well (because they’re seriously gross straight from the can :P). Add to the pot.
3. Add the corn, tomatoes, and Rotel, and stir. Depending on your preferences, you might want to add water to make the soup soupier. I did.
4. Cook on low for 8-10 hours or on high for 4-5. The recipe recommended a lower setting to allow the flavors more time to blend, and I agree! Stir, and serve with the toppings listed, or whatever else you want.
About Brenda W.Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
Posted in food