Taco Soup with Black Beans

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I love a good soup. But make it Chili and I'm in heaven. It wasn't until much later in life that I discovered the joys of White Chili, Tortilla Soup and Taco Soup. Once again, I found myself in Heaven. Yesterday some of my friends got to sample my favorite Taco Soup recipe. So here's the recipe for everyone else to enjoy too:

Taco Soup with Black Beans

1lb Ground Beef, browned and drained

28 oz can Crushed Tomatoes

15 1/4 oz can Corn, undrained

15 oz can Black Beans, undrained

15 1/2 oz can Red Kidney Beans, undrained

1 envelope dry Hidden Valley Ranch Dressing mix

1 envelope dry Taco Seasoning (1/4 cup)

1 small Onion, chopped

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 4-6 hours. (This can be cooked on med-low heat on the stove in about an hour, but it tastes way better done in the crock-pot.)

3. Garnish individual servings with: Corn Chips, Shredded Cheese, Sour Cream, Avocado, and Spinach as desired. A little fresh Pico de Gallo is always delicious too.

I usually use Ground Turkey instead of Ground Beef. I prefer to brown the onion before mixing it in, otherwise the onion is a little too strong for my taste. I put the Cheese, Sour Cream and Spinach at the bottom of the bowl so that it will melt, or wilt better. Then I stir it all up.