Oh, man…I can feel that cool air coming our way! Winter means soup time in my house. Soups are one of my favorite meals, filled with warm broths and hearty meats and veggies. I was game to try this dump-and-go recipe shared by my parents as soon as they told me about it, but boy, I did NOT know how delicious and flavorful it was going to be! For a filling and cheap weeknight dinner or a make-ahead lunch for the week, bean soup will never disappoint you. Add shredded chicken or ground beef/turkey to make this hearty soup into a meat lovers dream, or change out beans types for our picky bean eaters! This is sure to be the easiest soup you’ll make this season!
BEAN SOUP
1 can each:
Black Beans
Navy Beans
Pinto Beans
Dark Red Kidney Beans
Light Red Kidney Beans
Petite Diced Tomatoes
Rotel (choose your spice level!)
2 Cups Frozen Corn
1 packet taco seasoning
1/2 Packet ranch seasoning
Salt and Pepper as needed
Pour all ingredients into a large pot or dutch oven. If using meats, cook and add into soup mixture. Simmer for at least 15-20 minutes and add salt and pepper as needed.
Add more spices or hot sauce (for my spice lovers out there!) and serve with cornbread and crackers. Sprinkle cheese and a add a dollop of sour cream to take it to the next level. Enjoy!
**you can also add browned hamburger meat or cooked, pulled chicken to this recipe easily!**
Foodie & Co. 