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Vegan
Ingredients 0/7
Why You'll Keep Making This
This soup is a lifesaver when time is tight. It’s easy to prepare, requires minimal ingredients, and cooks itself while you tackle your busy day. Plus, it’s comforting and packed with flavor, making it a perfect meal to come home to.
Kitchen Advice
- Use lean ground beef or turkey to keep it light.
- Add extra beans or corn for more texture and nutrients.
- Let the soup simmer a bit longer if you want the flavors to deepen.
- Add extra beans or corn for more texture and nutrients.
- Let the soup simmer a bit longer if you want the flavors to deepen.
Directions
Heat a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Once the beef is ready, transfer it to your slow cooker. Then, toss in the diced tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix. Give everything a good stir to combine all those flavors. Set the slow cooker to low and let it cook for at least 3 hours, so all the ingredients meld together and the soup gets nice and flavorful. When it’s done, give it a quick stir and it’s ready to serve!
How To Serve This Dish
Top the soup with shredded cheese, sour cream, and fresh cilantro for added richness. Serve with warm tortilla chips or a side of cornbread to make the meal more filling and satisfying.
Storage Suggestions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick. This soup also freezes well for up to 3 months.
180
people cooked this recipe
