Todays Recipe Taco Soup

Okay so this recipe sounds like it is a harder one but it is a very easy and simple meal. I start out the night before by soaking dehydrated beans in the fridge overnight. If you have canned beans you don't need to worry at all about this step. Start by putting ground beef in your slow cooker and setting it on high, add 1/2 cup dehydrated (or if you have them fresh) onion and 1tsp of cumin (you can also use taco seasoning mix if you prefer but cumin is a regular spice and it ends up being cheaper). After about 45 minutes your meat should be cooked enough to drain off excess fat and even if it is not quite done yet it will have all day to cook. Turn the slow cooker to low and add in 2 tomatoes chopped, either 3 cups of beans or 3 cans of beans. I usually do a mix one cup (or can) of pinto, black, and kidney. Add in one large can of tomato juice, 1 can sliced olives, and 2 cups of corn (or a can of corn) This makes a lot of soup but the great thing is that you can put it in Ziploc bags and freeze it. One batch of soup makes 3 meals for my family, I just pull one out of the freezer in the morning, put it frozen in the slow cooker on low, then its ready by dinner time. I usually serve it with tortilla chips (the kids love to dip them) cheese, sour cream and chopped olives. It is great if you prefer nachos, just layer with chips, soup, then cheese. Throw this in the microwave until the cheese melts and serve with toppings.