Taco Soup

I like soups. I like simple, easy-to-make soups even better. I like simple, easy-to-make, delicious soups best. This one makes enough for a crowd.

2 – 32oz cans chopped tomato
2 – 16 oz cans black beans
2 – 16oz cans corn
1 – 14oz can green chilies
1-2 cans black olives
1 lb ground beef, browned & drained (then add 1 pkg taco seasoning)

Mix well in a large pot and heat thoroughly OR mix in a slow cooker and heat on high for 3-4 hours, or low for 6-8 hours.

**You can drain all the cans, or use some of the juices to create a thinner soup.

**If you’re the type who eats leftovers from the freezer, this soup can easily be packaged and frozen for later.


3 Responses

  1. Throw it all in the slow cooker? Brown the ground beef first?

  2. What? You can’t read my mind?

    Alterations made!

  3. Hey — yummy soup! We added a can of beer for some additional liquid and it tasted great!

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