Taco Soup

Taco Soup

2 lbs. Ground Beef (drained) (turkey or chicken may be substituted)
1 large onion
1 can pinto Beans (15 oz.)
1 can Black Beans
1 can Hominy
1 can Lima Beans
1 can kernel corn
2 28 oz. cans diced Tomatoes
(DRAIN BEANS BUT NOT TOMOATOES)
1 Small can green chili’s
1 pkg. taco seasoning
1 pkg. Ranch dip
1 ½ cups water

Place all ingredients in Crock pot
Low for 6-8 hours or
High for 4 hours
submitted by: Carrie Brady

Easier Variation:
Taco Soup
Combine in crock pot for 2-3 hrs. or heat on stove 15 min:

1 lb cooked hamburger meat
2 cans drained kidney beans
1 can undrained corn
2 cans diced tomatoes
1 small can green chilis
1 packet taco seasoning
1 packet ranch seasoning
submitted by: Sherie Christensen

Summer Squash-Meatball Soup

Summer Squash-Meatball Soup

1 Tbsp olive oil
1 small onion, diced
2 small zucchini, halved lengthwise and sliced to 1/2"
2 small yellow squash, halved lengthwise and sliced to 1/2"
2 garlic cloves, minced
1 can (15 oz) drained cannelini beans
1 can (14 oz) diced tomatoes
1/2 red bell pepper, chopped
10 (aprox) meatballs
1 1/2 cups vegetable or beef broth
1/4 tsp pepper
1/2 cup snipped fresh basil or 1 tsp dried
1/2 tsp dried marjoram

Saute vegetables in oil in large skillet about 10 minutes. Combine vegetables, meatballs, beans and broth in medium crockery pot. Cover and cook on low 4 to 5 hours or high 3 to 4 hours. Stir in the pepper, basil and marjoram.
submitted by: Saralynn Jensen