Sneak in the Veggies Taco Soup

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READY IN: 6hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb ground meat (beef, turkey, chicken, pork, venison)
  • 1
    (14 ounce) can diced tomatoes
  • 1
    (16 ounce) can black beans
  • 1
    (16 ounce) can pinto beans
  • 2
    cups cabbage, chopped
  • 1
    small onion, chopped
  • 1
    bell pepper, chopped
  • 2
    carrots, chopped (about a cup)
  • 1
    (16 ounce) can corn, drained (frozen is good too)
  • 1
    cup salsa (i use mild pace)
  • 2 -3
    teaspoons beef base (see note) or 2 -3 teaspoons bouillon (see note)
  • 2
    (1 1/4 ounce) packages taco seasoning mix (to taste)
  • 1
    (1 ounce) package ranch dressing mix
  • 1
    teaspoon chopped garlic, can use garlic powder
  • 1
    cup tomato juice (optional) or 1 cup vegetable juice (optional)
  • 1
    (4 ounce) can green chilies, diced (optional)
  • salt and pepper
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DIRECTIONS

  • cook the ground meat in a skillet seasoning w/ salt and pepper to taste and drain. (you can also used left over diced meat, just throw that in the crock pot. whatever you have on hand works great here).
  • put all ingredients in the crock pot. add water until everything is just covered. be careful, my crock pot is pretty full by now!
  • give it a stir, put on the lid, and cook on low.
  • cooking time depends on your crock pot. some cook at a higher temp than others and will take less time. i have an old rival and i put my soup on in the morning and it's perfect by dinner time.
  • you can also make this on the stove in about an hour.
  • right before serving adjust seasonings and salt and pepper to taste.
  • note- if you use bullion cubes this can get a little salty so be careful! and we like lots of seasoning in this so we use 2 full packs of taco mix.
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