Jan
03
2013

Dear Reader-

I am not scheduled to review Slow Cooking All Year ‘Round until the end of January (But I DO get to share 101 Farmhouse Favorites next week and you won’t be disappointed), however, I am going to share this recipe from this crock pot cookbook as a teaser tonight…

Because folks this is my all time favorite slow cooking book I have ever owned.

This is my seventh recipe I have tried (tomorrow I am making an eighth!).

In fact, my New Year’s appetizer feast was almost completely made in the crock pot!

But enough of those teasers… and back to this awesome recipe.

Taco Soup.

My taste buds are still dancing.

Puddie declared it is the best soup I have ever made.

Gooseberry Patch

And best yet, this oh-so yummy soup sooo qualifies for our Lighter Side project with Gooseberry Patch.

Now, I cheated and made it on the stove because I didn’t get it in the crock pot this morning.

But, if you want to do it in the slow cooker, just brown your meat and onions ahead of time and pop everything in the crock pot on high for 5 hrs or low for 8 hrs.

I browned 1/2 pound of Extra Lean Ground Beef and 1/2 pound of Lean Turkey Sausage in a pot. (The original recipe calls for 1 pound each of Beef/Sausage. I reduced because I used what I had left over from my appetizer prep the other night.)

Add 1/2 Onion roughly chopped and cook until onions are tender and meat is cooked through.

Now you can add it to a crock pot as mentioned above OR if you need to make it quickly, just add the rest of the ingredients to the pot.

The recipe calls for 6 cups of water, but I used broth instead for an extra layer of flavor.

Add in 2 cans of diced tomatoes (I used my favorite basil, garlic and oregano diced tomatoes).

2 Cans Black Beans- rinsed and drained.

2 Cans Red Beans- Drained and Rinsed

1 Can Tomato Soup

And those black beans tempted me to add some frozen corn… so I did. 1 Cup.

Spice things up with 2 t each of garlic powder and cumin (and dried oregano – I was out :( ). Then salt and pepper to taste.

Heat through and serve up with all the fixins… 2 % shredded cheese, low fat sour cream and whole grain tortilla chips.

Enjoy!

Easy Taco Soup

Rating: 51

Yield: 10

Calories per serving: 252

Easy Taco Soup

Super easy- very filling Taco Soup recipe altered from Gooseberry Patch's Slow Cooking All Year 'Round.

Ingredients

  • 1/2 lb Extra Lean Ground Beef
  • 1/2 lb Lean Turkey Sausage
  • 1/2 Onion- Chopped
  • 6 Cups Broth
  • 2 Cans Diced Tomatoes
  • 2 Cans Black Beans- Drained and Rinsed
  • 2 Cans Red Beans- Drained and Rinsed
  • 1 Can Tomato Soup
  • 1 Cup Frozen Corn
  • 2 tsp Garlic Powder
  • 2 tsp Cumin
  • 2 tsp Oregano
  • Garnish: Light Sour Cream, 2 % Shredded Cheese, Whole Grain Tortilla Chips

Instructions

  1. Brown meat and cook onions together until meat is cooked and onions are tender.
  2. Either add remaining ingredients (except garnish) to a crock pot and cook on high for 5 hrs or low for 8 hours OR add to a stockpot and cook until heated through for a quicker cook time.
  3. Garnish and serve

Notes

Calories 252 Total Fat 3.2g Sat. Fat 0.7g Cholest. 28mg Sodium 1,204.3mg Carb. 38g Fiber 6.1g Sugars 6.6g Protein 20.6g

http://goodenessgracious.com/2013/01/easy-taco-soup.html

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