Hello readers! I’m Susanna. And I’m the wife of a newbie resident doctor and mom to a passionate, expressive little girl. Wet-behind-the-ears blogger and photographer. Lover of good books, the sagging-in-the-middle part of the sofa, my bed, King Arthur flour, and Saturday-morning farmer’s markets. My life is completely different from what I had planned. And while it’s taken me several years to get to this point, I like to celebrate those differences, take on the challenges of change, and live in the reality of today.
{Re}visionary Life is my space to rehearse the every-day and revel in the goodness of what God has destined me for.

I’m so excited to be sharing this recipe on Brown Sugar Toast today! I just love Christa’s witty and energetic take on life. Her blog makes me smile every time I stop by because wherever she’s at in life, and whatever she’s doing, she’s doing it with a sense of humor and a burst of optimism. What an encouragement you are, Christa! Thanks for having me, girl!

What if I told you that you could make dinner using only a stock pot, a can opener, a wooden spoon, and a measuring spoon? And that this said dinner involved only 5 minutes of prep and 15 minutes to heat through?

If you’re like me, you’d be skeptical but a bit curious. But I challenge you to give this a try just the same, and see if it’s just not the simplest and yummiest soup you’ve ever had.

This soup is well loved in my family, a soup that was brought to me after I gave birth to Ali. It’s hearty, tasty, extremely easy {on your brain and your budget}, and fun – because you get to scoop it out of the bowl with chips, lots of chips if you’re anything like me.

Taco Soup

{serves 8-10}

[ingredients]
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1 lb. ground beef

2 – 28 oz. cans petite diced tomatoes

2 cans black beans, drained and rinsed

2 cans ranch style beans, drained and rinsed

2 cans regular Rotel

2 cans mexican Rotel, with cilantro and lime

1 can yellow or white corn*

1 hidden valley ranch seasoning packet

1 taco seasoning packet, or 2-3 Tbsp homemade taco seasoning

Cumin to taste, 1-2 tsp

[topping suggestions]
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sour cream

chips

shredded cheddar cheese

cilantro

diced avocado

[directions]
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Prep. Brown meat in stock pot and open all the cans. Drain and rinse the beans.

Combine. Once the meat is completely browned, stir in taco seasoning, ranch packet, and cumin. Add in the contents of all the cans. Stir and heat through.

Serve. Top with cheese and sour cream or any other topping you like, and serve with chips for dipping and scooping.

My personal recommendation is to make the whole recipe, even if you’re a smaller family like us. Because it freezes so well and is even easier to make the second time around since all you’re doing is thawing it.

It’s great to stock your freezer with or to share with your friend who’s having a rough week or just needs some encouragement. Don’t forget to send some chips and cheese along with it! You’ll make their night!

*Note: I used frozen corn instead of canned and guesstimated the amount by filling up an emptied bean can almost full and then filling the rest with water, since the liquid is important too. It’s hard to mess up this recipe folks. Have fun with it!