What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Sunday, March 9, 2014

Vegetable Taco Soup

Vegetable Taco Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

1 lb lean ground beef, browned
1 (10.75-oz) can vegetable soup
1 (10.75-oz) can tomato soup
1 (16-oz) can kidney beans, rinsed and drained
2 (14-oz) cans diced tomatoes, undrained
1 cup salsa
1 tbsp chili powder
1 tbsp taco seasoning

Combine all ingredients in a slow cooker; stir to blend.  Cover and cook on low for 4 hours, or until soup is heated through and flavors are blended.  Serve with tortilla chips or corn chips, shredded cheese, and sour cream.

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