I know many of us are fa-reez-ing right now and I thought I would share my version of this popular slow cooker soup recipe, and maybe make the cold a little easier. I am still doing lots of little tweaks (oh the plug-ins, I am officially hooked!) to our new WordPress platform, but I am loving it!! So I spent most of the weekend behind my computer and reading.
Do you use a slow cooker during the Winter or all year long? I have found that I love to use it just as much during the warm months so the oven and stove are on as little as possible. But hearty soups and stews are hard to beat this time of year.
Plus, I just really like the idea of having dinner figured out and cooking by lunchtime. To save a little more time I like to keep a few pounds of cooked, frozen ground beef in the freezer. So when I throw this all in to cook, I don’t even have to pull out a frying pan. I use quart size freezer bags to freeze cooked ground beef by the pound so this comes together really fast.
I love to serve it with cornbread or warm corn tortillas. Sour cream, shredded cheese & cilantro all make an great garnish too. Here is how I make it:
Slow Cooker Taco Soup
serves approximately 6-8
- 1 pound of cooked ground beef (I like to use Laura’s Lean Beef)
- One medium onion, finely chopped
- 2 teaspoons of minced garlic
- Two 28 ounce cans of diced tomatoes
- Three 15 ounce cans of black beans, drained and rinsed
- Two 15 ounce cans of whole kernel corn, drained
- 6 cups of chicken or beef broth
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- Salt & pepper to taste
Place the cooked ground beef, onion, garlic, tomatoes, beans, corn, broth, and spices in a large slow cooker, and cook on high 4-6 hours or on low 8-10 hours.
I hope you have a lot of leftovers too, this soup freezes and reheats very well. I love it for leftovers over some good corn tortilla chips, they get kind of soggy and it makes a wonderful quick lunch on a cold day!
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