Bariatric Foodie Play with your food
This soup is very hearty and filling, and it freezes well. Again, guys usually really like this one for some reason (I’d say it was because of the beans but…..nevermind).
Funny story, I had assembled the vegetable ingredients together in a bowl in the fridge Monday evening so it would be ready to toss in the Crock Pot last night. Well, my resident vegetarian loaded himself up a big bowl and took it to work yesterday morning. (Mind you it was NOT cooked).
He got home from work last night, came straight up to my room, and said: “Hey Jen, That bean and vegetable stuff you made me was really good, can you make more?” I had to think for a minute, then I realized he had dipped into the soup base. It was pretty funny.
The two carnivores both loved the finished version with meat in it, and I always enjoy this soup, too. I like to put a handful of shredded cheese on mine and a dollop of Greek Yogurt, sometimes a few diced green onions.
So here’s how it goes:
Ingredients:
2 pounds ground beef or turkey {Note: I usually use beef, but I have used leftover meatloaf crumbled into pieces and it works well, too.}
2 cups diced onions
2 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans diced tomatoes (with juice)
1 (14 1/2 ounce) can tomatoes with diced green chiles (I used Ro-Tel)
1 (16 ounce) bag frozen mixed vegetables
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dip/salad dressing mix
1 cup Beef Broth or Stock
1 tablespoon Goya Sofrito
Add the beans, corn, tomatoes, tomatoes with green chiles, mixed vegetables, taco seasoning, ranch dressing mix, beef broth, and Sofrito, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
Optional: garnish with Greek Yogurt, cheese, green onions, and jalapenos
