Slow Cooker “Back Porch” Soup

By Yankee Magazine

Feb 26 2007




1 pound ground meat, browned and drained
1/2 cup chopped onions, sauteed
1 package taco seasoning mix
1 (1-ounce) package dry ranch dressing mix
1 (15-ounce) can kidney beans
1 (15-ounce) can whole kernel corn
2 (15-ounce) cans pinto beans
1 (15-ounce) can diced tomatoes
1 (10-ounce) can Rotel brand tomatoes (mild or medium)


Brown meat and onions, drain, add taco seasoning and dry ranch dressing mix. Place in a 5 to 6 quart cooking pot.

Add remaining ingredients and cook in a slow cooker on low for 4 – 6 hours, or over medium heat for about 40 minutes.

Serve over corn chips and top with grated cheddar cheese.