Well, it’s October, and already officially fall, but we’re still experiencing some very warm days. Soon, the temperatures will begin to drop and cooler weather is a time that we begin enjoying soup!

Here is a recipe that’s easy and can be prepared quickly. Also, it’s easy to keep ingredients on hand. I sometimes call it “Can Soup”. We make it often, (with variations) in the fall and winter. Keep these ingredients ready in your pantry to make a quick, high-fiber meal for your family on a cool fall evening.


Taco Soup

1 can Ranch Beans
1 can black beans (rinsed)
1 can corn
1 can white or yellow hominy (optional)
1 can Rotel tomatoes or enchilada sauce
1 zip-lock pre-cooked ground beef (or about 3 cups browned/drained ground beef)
water as needed for the consistency you want

Warm up and serve over brown rice or with tortilla chips.

Variations:

Any beans will work
The hominy adds a nice “meaty” texture—try it!
Any canned tomatoes or tomato sauce will work in place of the Rotel or enchilada sauce.. Add chili powder and cumin 2:1 to season.
Chicken would be good in this, too. Or try it meatless!

Add more cans to increase the volume according to the servings you need to make.

Let me know what you think!