Thursday, August 30, 2007

Slow Cooking Thursday for August 30

As you’ll quickly see, this can be made in less than half an hour on the stovetop. But I have often made this in the crockpot, and it works beautifully.


1 1/2 pounds ground beef (or use less -- even as little as 1/2 lb.)
1/2 cup chopped onion
1 can (28 oz.) crushed or diced tomatoes
1 can (14 oz.) kidney beans, not drained
1 can (17 oz.) whole kernel corn, not drained
1 can (8 oz.) tomato sauce
1 package taco seasoning
1 to 2 cups water
Shredded cheddar cheese
Crushed tortilla chips

Brown beef in large heavy kettle or Dutch oven; drain off any fat and add onions. Cook until onions are tender. Add remaining ingredients except cheese and chips; simmer for 15 minutes. Ladle into bowls; top with shredded cheese and crushed tortilla chips, to taste.

Yield: 4-6 servings.

This simple recipe has been a lifesaver for me so many times. Very often, after browning the beef and onions, I combine all the ingredients in a crock pot and cook the soup on low for several hours. This was a standby meal during the years our kids were at boarding school, when we had to eat quickly after church and then get the kids back to school on Sunday afternoons.


  1. This soup probably tastes even better when cooked in the slow cooker; gives the flavors more time to blend.

    Yum! These breakfast recipes are making me so hungry! Guess I'd better go eat.

    Come on over to In the Kitchen at Two Moms and enter the blog contest. Winner receives a cookbook and bottle of Watkins vanilla.

  2. Oh yum, it sounds wonderful :)

  3. Anonymous2:20 PM

    This looks good. Thanks for sharing.


  4. Hi ladies,

    Thanks for stopping by my kitchen table! Hope you do try this soup and that you enjoy it. I substitute my own homemade taco seasoning for the mix in this recipe and that probably makes it even better; the recipe is here on my blog somewhere. You can do a search of my blog to find it if need be.

    Have a wonderful weekend, everyone!

    God bless,


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