Friday, October 18, 2013

Food For Thought: Taco Soup

I have been craving soups lately, so I want to share another favorite of mine.  With many soups I like to add as many vegetables as I can, so this version of taco soup was no exception.  This soup can either be cooked in the crockpot or left to simmer on the stove...either way it is super simple and super delicious! Or as we say in our house, yummy in your tummy!!


2 Pounds Ground Beef
1 Can Pinto Beans (14.5 oz)
1 Can Black Beans
1 Can Tomato Sauce
1 Can Diced Tomatoes
1 Can Corn
1 Zucchini
1 Squash
1 Can Beef Broth
1 Cup Water
1 Packet Taco Seasoning
1 Packet Ranch Dressing & Seasoning Mix
Sour Cream and Cheese for Garnish

Brown the ground meat, drain excess fat.  Once the meat is browned, add all ingredients with the exception of the zucchini and squash.

Bring to a boil, then let simmer for 30 - 40 minutes.  Then add the zucchini and squash and let simmer for another 15 minutes or until tender.  If you are going the crockpot route cook on low for 4 - 6 hours and 45 minutes prior to serving add the zucchini and squash.

Ladle into bowls and top with a dollop of sour cream and cheese.

So how about you guys, what's for dinner for you??  Happy Friday!!!

With much love,


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