By Vanessa Richins
In this weather, I find my thoughts turning towards soup.
It’s an easy meal that will warm your stomach on a wintry day.
Years ago, I started making taco soup in my slow cooker.
It made life that much better for a working girl – I could just throw everything together in the morning and come home to a piping hot dinner.
Tomatoes were a main star of the dish, as well as beans. You can leave it as a vegetarian soup, or add meats such as ground beef or chicken. The last time I made this, I added buffalo steaks, which are a lean meat.
The amount of ingredients varies by the size of the crockpot. I believe my large one holds 6 quarts. You can easily add another can of tomatoes or beans as needed, or use less if you have a smaller pot. I cook by just throwing things together, and so should you with this recipe!
- 2 large cans tomatoes (buy the kind with peppers and cilantro, if available)
- 3 small cans beans (any variety, drained. I often use black, red and kidney beans)
- 1 large can of hominy (found in the Hispanic section)
- 1-2 packets taco seasoning.
- 1 pound meat, if desired
- Sour cream
- Tortilla chips
Combine all ingredients in the slow cooker. Cook on low for 6-8 hours. If using meat, use a fork to break up the meat, which should be very tender at this point. Serve topped with sour cream, cheese and tortilla chips.