Taco Soup

It's been a whole two weeks since I've blogged... oh how I've missed it so. Med school finals week likes to strip you of everything fun and good.  But, I'm back. Ready to tell you about an oh-so-fabulous recipe.  My dear friend, Megan, from school shared this with me, and it has definitely gotten me through quite a few nights of studying.  It can feed a family of 10, I'm sure, and it is super tasty and easy.

There is also a lot of room for variation in this recipe... I didn't have any hamburger meat the last time I made this so I used pork sausage instead.  Super tasty!

You'll need a slow cooker for this recipe. My slow cooker is my new best friend.  It's amazing and makes my apartment smell divine.  If you have any fabulous slow cooker recipes, please send them my way.  I'm looking for more!

This recipe is great for any night of the week or any time of the day.... trust me.  It's incredible and I do hope you make it soon!

p.s... thanks, Megan, for sharing such a great recipe!

Taco Soup

1 lb hamburger, browned
1 onion, diced
1 can kidney beans, with juice
1 can black beans, drained
1 can diced tomatoes, with juice
1 can Mexican Tomatoes (Rotel works)
1 can whole kernel corn, drained
1 package dry taco mix
1 package dry ranch dressing mix

Add the meat and onions to a large saucepan over medium heat.  Brown the hamburger and onions together.  Add the hamburger and onions and the rest of the ingredients to the slow cooker.  Cook on high for 3-4 hours or on low all day.  You can serve the soup with sour cream, cheese, green onions, or tortilla chips!

Creamy Garlic Tomato Soup

Remember when I had that quasi- snow day about a week ago? Well, I made this soup that day.  And it was fantastic. The end.

Okay it's not really the end, but there really isn't much to say about this soup. It is absolutely terrific and must be made immediately.  It's one of those feel-good soups that should be accompanied with a blanket, a fire, and snow outside. And maybe followed up with some hot cocoa.  Because that's what I did.  And it was fantastic. The end.

Recipe adapted from here!

4 cans tomato sauce (8 oz cans)

1 whole small white onion, diced

2 cloves of garlic, minced

1 cup milk

4 oz cream cheese cut into cubes

1 tsp dried basil*

Salt and Pepper to taste*

*I added these seasonings to give the recipe a little more complexity but the original recipe did not include them.  Add them to your own taste level!

In a large pot over medium heat, combine the sauce and onion.  Let simmer for a couple of minutes and then add the garlic.  Let simmer for 10 minutes. Add the milk and cream cheese, stirring well.  Mix with a whisk to break up and melt the cheese.  Cook for 5 minutes.  Keep soup over low heat until you're ready to eat!