I really needed an easy recipe that I could throw in the crock pot before I left for work. I searched google and found this one on the The Spruce. Of course, I didn’t follow it EXACTLY, but then again, when do I ever! It was definitely more stew than soup, which is perfect for us, we LOVE our soups to be very hearty.
I used what I had on hand rather than following the recipe exactly. Instead of canned corn, I used a full bag of frozen. I had an open can of white beans, a very large can of red kidney beans, and a 14oz can of black beans. I put all of that in a bowl, and tossed it with a packet of taco seasoning. I added more cumin and garlic and two 14oz cans of Rotel diced tomatoes with chilies.
I was able to do all of this the night before so right before I left for work, I was able to transfer the items from the bowl to the crock pot, set it and leave for work. It didn’t look like there was enough liquid so I added an 8 ounce container of vegetable stock to the mix.
When I got home, the house smelled amazing! I steamed a bit of rice, honestly because I wasn’t sure the hubby would be satisfied with a bean soup without meat. I thought he might ladle the beans over the rice and not even notice the lack of meat – and guess what, I was RIGHT!
A little shredded cheese added to the top and dinner was served. It was super easy, delicious and very, very filling. I will certainly make this again, although the hubby has asked if next time I can add some ground beef to the pot, so we once again gained a new recipe for February!