This recipe has been in our family for as long as I can remember, and it is as easy as it gets as far as soups go. It’s gluten-free and filled with healthy things for your family. It can easily be switched up to fit your needs, or just to work with whatever you have in your pantry.
I often serve it with cornbread, but it is also great on its own.
Here’s what you need:
1 lb ground beef
1 whole white onion, chopped
1 clove garlic, minced
2 cups salsa
1-14 oz can of kidney beans, drained
1-14 oz can of stewed tomatoes
1-14 oz can of green beans, undrained
1-14 oz can of whole kernel corn, undrained
1-6 oz can of tomato sauce
Avocado for topping (optional)
Shredded cheese for topping (optional)
Chips for topping (optional)
Brown the ground beef with the chopped onion and minced garlic. Once it is cooked, place it all in a slow cooker and add all remaining ingredients. Simmer on high for 4-6 hours or low 6-8 hours.
*Sometimes I replace the ground beef with chicken. When I use chicken, I boil the chicken until cooked through, then place it in the slow cooker with all the remaining ingredients. As it cooks it shreds and is delicious. I also sometimes throw in a can of hominy beans as well.