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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Quick and easy soup recipe that also freezes wonderfully. Make a double batch and freeze individual portions for quick lunches. Make veggie or bean soups thick and creamy...simply puree a cup or so of the soup in a blender, then stir it back into the soup pot. From Gooseberry Patch Almost Homemade cookbook. Ingredients:
1 lb ground beef |
1 onion, diced |
2 (15 1/2 ounce) cans kidney beans |
2 (16 ounce) cans pinto beans |
2 (15 1/2 ounce) cans navy beans |
1 (15 ounce) can corn |
1 (14 1/2 ounce) can stewed tomatoes |
1 (14 1/2 ounce) can tomatoes and green chilies |
1 (1/4 ounce) package taco seasoning mix |
1 (1 ounce) package ranch dressing mix |
Directions:
1. Brown meat and onion over medium heat in a Dutch oven; drain. Add remaining ingredients; simmer over low heat for one hour.
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