I don't have a picture of this soup, so here's a random photo I found of a guy in a taco costume
(which immediately reminded me of Justin Timberlake in this SNL skit).
This is one of the soups I made last weekend. I'm still happily eating leftovers - the recipe yields a LOT. I even froze some of it. I don't really like beans, but in this soup they're so well-balanced and flavorful that I hardly notice them! And the cooking couldn't be easier.
from A Year of Slow Cooking
(sadly, this recipe hasn't made it into either of the cookbooks)
2 cans kidney beans (I used less-intense white kidney, or cannelini, beans)
2 cans pinto beans
2 cans corn, undrained
1 large can diced tomatoes, undrained
1 can Rotel tomatoes and chilies
1 packet taco seasoning (I used about half the packet)
1 packet ranch dressing mix
1 lb ground turkey or hamburger
Toppings: shredded cheese, sour cream, tortilla chips/strips, sliced avocado
1. Brown the meat if you're using it (the recipe works without it). Drain the fat, if necessary, and put the meat in the Crock-Pot. Sprinkle the seasoning packets on top of the meat.
2. Drain the beans and rinse well (because they're seriously gross straight from the can :P). Add to the pot.
3. Add the corn, tomatoes, and Rotel, and stir. Depending on your preferences, you might want to add water to make the soup soupier. I did.
4. Cook on low for 8-10 hours or on high for 4-5. The recipe recommended a lower setting to allow the flavors more time to blend, and I agree! Stir, and serve with the toppings listed, or whatever else you want.