Since the leaves are fluttering to the earth and the wind has taken on a familiar chill, it's definitely time to start putting together hearty soups, stews, and chilis. But those delicious dishes often benefit from hours of slow simmering, even if we don't have the time to babysit them on the stove. So pull out your slow cooker and get ready to enjoy a bevy of seemingly quick meals in your bowl. Over the next few weeks, look forward to a sprinkling of these hearty meals specifically designed to take advantage of your slow cooker and free you up to tackle your day and look forward to a warm bowl of autumn's finest comfort food when it reaches the end.
Our third soup in this series is a comforting taco soup. And, like tacos, this soup likes having everything from cheese to sour cream to diced avocado added to it when it finds you at the table. So while this was my bowl:
Your bowl might be brimming with sliced jalapeños and avocados. It's another of those tweakable soups that can be a little different for everyone at the table. And, like most soups, this one's even better the next day. Actually, it's pretty amazing as lunch for pretty much the rest of the week!
Slow Cooker Taco Soup
- 1 lb. lean ground beef
- 1 can black beans, rinsed
- 1 c. frozen corn
- 1 medium onion, chopped
- 1 sweet pepper, seeded and chopped
- 1 quart tomato juice - ideally, a chunky variety with lots of veggies
- 1 pkg. taco seasoning or 3-4 T. of your favorite homemade blend
- Lots of toppings: sliced jalapeños, diced red onions, sour cream, shredded cheese, sliced avocado, chopped tomato, tortilla chips, etc.
In a large skillet, brown the ground beef. Place the beef in your slow cooker. Add the remaining ingredients, except the toppings, and add an extra quart of water. Stir gently and cover the slow cooker. Cook on LOW for 6-8 hours. Serve with the toppings of your choice.
- Yields: 6-8 servings
- Preparation Time: 15 minutes, plus 6-8 hours of simmering time