Santa Fe Soup is one of our favorite things to make in the fall/winter.  There are a lot of different recipes out there and I have heard it called Mexican Bean Soup, Taco Soup, and  Spicy Bean Soup.  We have made it a lot and it is great if you are having people over.  It is fairly cheap to make, quick, and add in a meat tray for sandwiches and you can feed a lot of people.


2 pounds of lean ground beef
28 oz can of diced tomatoes (you can also use Rotel Tomatoes)
2 15.5 oz cans of kidney beans
2 15 oz cans of black beans
1 15 oz can each of pinto beans, red beans, black-eyed peas
1 package of taco seasoning (we use Taco Bell brand)
2 packages of Hidden Valley Ranch Dressing Mix
1 15 oz can of water

Brown ground beef and drain fat. Place all ingredients in crock pot.  Do not drain any of the beans.  We use the 4 hour high heat setting on our crock pot.
Shane and I find that most of our guests like it with sour cream and shredded cheese on top.

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