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Recipe submitted by Lydia Waters
As cooler weather sets in, thoughts turn toward “soup season” and the numerous yummy varieties of soup we can enjoy this time of year! This hearty soup recipe makes a whole pot with enough for leftovers, and it is especially amazing on the second day!
1 can of beef broth (12-14 oz.)
1 can of tomato sauce
1 can of diced tomatoes (optional)
1 can of whole kernel corn
1 can of chili beans (do not drain these)
1 can of black beans
1 can of kidney beans
1-2 pounds ground beef (I use one, but if you want it extra meaty add more) or 2 small packs of stew beef meat
1 pack taco seasoning
1 pack ranch dressing seasoning
1 small jar black bean and corn salsa (The Walmart brand is cheap and so good! I get the big jar and only use half and then eat the other half.)
1 Tbs. garlic powder
1 Tbs. onion powder
Rinse and drain all beans except for chili beans.
Drain the can of corn.
Put the beans, tomatoes, corn, broth, tomato sauce, taco and ranch seasonings, and salsa all in the slow cooker. Stir and turn it to low.
Brown ground beef, strain and rinse it. Or cook stew beef until medium. Add your meat to the rest of the ingredients in the slow cooker.
Add onion powder, garlic powder, salt, and pepper.
You can slow cook it on low for a few hours or turn it up on high and let it boil. I prefer to let it cook for about 4 hours and let it sit on warm for an hour so the flavors meld.
I serve it with shredded cheese, sour cream and tortilla chips.
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