One of the great things about fall is soup! Eating soup in 80 degree weather just doesn’t feel right so by the time falls rolls around I’m happy to welcome soup back into my life. This weekend, like many weekends was packed with events and kept us on the go. Before leaving the house Saturday morning I tossed a few ingredients in the crock-pot that way dinner would be ready when we finally made it home. If you’re in hurry, and looking for a great (low calorie, low fat) simple soup give my Southwestern Soup a try one of these days.
- 1 can kidney beans
- 1 can pinto beans
- 1 can Rotelle
- 1 can diced tomatoes
- 1 can sweet corn
- 1 packet Uncle Dan’s Original
- 1 packet taco seasoning (make sure to read the ingredients- many of these have milk of lactose)
Directions: Mix all the ingredients in the crock-pot. Do not drain any of the cans! Let simmer on low for at least two hours. Our house is torn on the olive issue, but if you like them they’d be a great addition. Serve with vegan sour cream and tortilla chips.
Serves about 5 people.