It’s soup season! Well, it’s supposed to be… has your winter been hot and cold??
Here in North Carolina, it will be snowing one day, 60˚ the next…. CRAZY!
Here is a soup that is sure to warm your belly on a cold evening, and spice it up on a warm one.
This is easily made in the crock pot, too! (Just add all ingredients to the crock pot after browning your ground beef – set it to cook for 6-8 hours!)
1 pound lean ground beef
1 large yellow onion, diced
1 can diced fire roasted tomatoes
1 can mild Rotel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 tablespoon Ranch dressing mix
1 tablespoon Chili-O
16 ounces water (more if needed)
2 cups cooked rice
salt and pepper, to taste
8 ounces light cream cheese
In a large soup pot, brown ground beef over medium high heat. Once browned, add in diced onions. Cook until translucent. Stir in tomatoes, Rotel, beans, seasonings, and water. Simmer for twenty minutes. Add rice and cream cheese, and stir until melted. Check for necessary seasoning adjustments. Serve with Ranch Salsa (recipe to follow), tortilla chips, and various “taco toppings.”
This Ranch Salsa is real winner — whether served with tortilla chips as an appetizer, or as a topping for all your mexican favorites, it’s sure to become a staple in your house!
1 can Rotel Tomatoes
1 packet Ranch seasoning
1 carton (16 ounces) sour cream
Blend in food processor or blender until smooth. You may need to add a splash of milk to thin if necessary.
What are your favorite meals to have during winter??
Save this to your favorite cooking board on Pinterest, so you have easy access!
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