February 22, 2013

Pantry Taco Soup

As in eating right, not hurrying, although I do a lot more of the latter.  These days I am lucky if I get dinner on the table. My slow cooker has become my best friend. As a matter of fact, I bought a second, slightly smaller one. So far I have used it to cook potatoes for a side dish and it has worked great.  Here is a recipe that is quick and easy, albeit EVERY INGREDIENT IS A PROCESSED FOOD. So I think I will save this recipe for tax season. Or for the next natural disaster to come our way that causes a power outage. It is modified from Fix It and Forget It. 

Pantry Taco Soup

2 28 oz cans tomatoes (I used crushed tomatoes)
2 15 ox cans corn, undrained
4 cans beans, rinsed and drained (the recipe called for black beans, but I only had one can left so I used a can of black, garbanzo, kidney, and cannellini or white kidney beans)
1 packet taco seasoning mix
1 packet ranch dressing mix

shredded cheddar cheese, sour cream, tortilla chips

mix first 5 ingredients in a slow cooker heat for 4 hours on low (or put it on your stove and heat through)

serve with above fixings

Four hours is too short a cooking time while I am at work, but since today was errand day, and I have to drive people around tonight during the time I should be making dinner, four hours in the slow cooker is perfect timing. If we didn't have power I could easily heat this on the side burner of my gas grill.


  1. I made a version of this for my kids this week and they loved it. They kept asking if it was healthy because of all the beans and tomatos. Maybe it could be if everything didn't come from a can. The sodium content was probably through the roof. But this would be a perfect camping soup.