This is a recipe I picked up from my sister in-law Kristi. Traditionally it is made on the stove-top but it was quite easy to adapt to the crock-pot because outside of browning the hamburger with the onion everything else is just a dump it in the pot and heat up. We made this soup (stove-top style) when our families went camping in Yellowstone. There were 6 separate families camping together and it was a blast. We each teamed up to cook dinner each night and Kristi and I teamed up to make this one. To be honest out of all the meals cooked that week I dare say this was the best one. It hit the spot after a long day site seeing and warmed us up on those cold Yellowstone nights (even in the Summer).
And speaking of Yellowstone….here is my favorite picture from that trip.
Grizzly Bear – Yellowstone National Park
Now for the recipe!
2 Pounds Lean Ground Beef
2 Onions, Diced
2 (15.5 Oz.) Cans Pinto Beans
1 (15.5 Oz.) Can Kidney Beans
1 (15.25 Oz.) Can Corn
3 (14.5 Oz.) Cans Diced Stewed Tomatoes With Green Chilis (Such as Ro*Tel)
2 (4.5 Oz.) Cans Diced Green Chiles (Such as Ortega)
1 (1.25 Oz.) Package of Taco Seasoning Mix
1 (1 Oz.) Package Ranch Salad Dressing Mix (Such as Hidden Valley)
Shredded Cheddar or Jack Cheese
Diced Green Onion
- In a skillet on the stove-top brown the hamburger with the diced onion until the hamburger is cooked and browned.
- Drain and rise off fat and add meat to a 6-7 quart crock-pot.
- Add the rest of the ingredients for the soup (excluding the toppings) and stir to combine. Make sure to include the liquid from all cans as this forms the soup.
- Cook on Low 6-8 Hours or on High 3-4 Hours.
- Serve in bowls with toppings of choice.
This soup is also a great freezer meal. Brown hamburger and onion, rinse and drain dump into a freezer bag and dump the rest of the soup ingredients into bag. Seal bag and label and stick in freezer. When ready to cook soup on a super busy day just toss the contents of freezer bag (not the bag!) into your crock-pot still frozen and cook until everything is hot.
This post is linked over at Sugar Bean Bakers