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This simple, easy-to-make, delicious soup is a fan favorite in the Treadaway home. The hardest part of the recipe is opening all the cans. If that sounds like the effort level you’re looking for and you want a filling soup that can last for several days in the fridge, you’re in the right place.
2lbs 90% lean ground beef
1 28oz can crushed tomatoes
1 26oz can pinto beans
1 10oz can beef broth
1 10oz can black beans
2 or 3 cans white shoepeg corn
1 packet taco seasoning
1 packet ranch dressing mix
Cook your ground beef in a skillet without adding any oil or cooking spray.
Drain the fat from the beef and discard. (Do not pour it down your drain.)
Set cooked beef aside.
Turn slow cooker on high.
Add in all ingredients and stir until the wet and dry mixtures are well combined.
Cook for 2 hours. Don’t take the lid off in the middle of the cook time to stir. You can do that at the end.
Stir and serve.
Put the remaining soup into an air tight container and keep refrigerated for up to 5 days.
This soup can also be prepared on a stove top in a large pot with a lid. If cooking this way, combine all ingredients the same way as described above and cook on medium-high heat for about 30 minutes or until beans are soft and the soup has been heated throughout. Stir occasionally to avoid sticking.
We LOVE this soup so much, if you can’t already tell. There is also a variety of sides/additives that are great with it. Shredded cheddar cheese, saltine crackers, tortilla chips, sour cream, and Frito scoops are a few that we enjoy with ours!
Serving Size: 300 grams
Fat: 5.7 grams
Carbs: 28.5 grams
Protein: 23.1 grams
Fiber: 7.5 grams
Sodium: 810 mg
(Remember to add the Calories from your additional toppings.)
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