Taco Soup

Taco Soup

• 8 oz tomato sauce
• 14 oz vegetable broth
• 15 oz can black beans, drained
• 15.5 oz can kidney beans, drained
• 15 oz can pinto beans, drained
• 15 oz can home-style corn
• 1/4 c. chopped onions
• 1 packet taco seasoning
• 1 packet ranch dressing mix
• 1 tsp garlic powder

Combine all ingredients in a crock-pot. Stir until well blended. Cook on high for 4 to 6 hours or low for 8 hours. Once the soup has cooked, serve it with cheddar cheese and sour cream. Enjoy!

This taco soup is perfect for those days when you come home exhausted from work and don't feel like going to a lot of effort to fix dinner.  Just throw it in the crock-pot in the morning before work and when you come home you'll have a stress-free dinner waiting for you.  I love crock-pots! 


What does this dish, the previous post and the next post have in common?

They are all meals that Brandon has eaten before and according to the rules that he made up, he can't review a meal he's already eaten.  Apparently it takes away from the reality of the situation.  He does enjoy this dish though, but I'm not sure how because he only enjoys drying it up with about two packages of saltines.   So no videos for a while; sorry to disappoint folks.


Don't forget that I'm still taking viewer challengers.  Email me at samwilliams929@gmail.com

Stay tuned for next week as I show you leftover ideas for the taco soup...