Santa Fe Soup

Submitted By: Carol Gann


  • 2 pounds ground beef
  • 1 package taco seasoning
  • 1 package ranch dressing mix
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can kidney beans
  • 2 (11-ounce) cans shoepeg corn
  • 1 (10-ounce) can Rotel tomatoes
  • 1 (14-ounce) can tomato wedges
  • 2 cups water
  • 1 onion, chopped (optional)
  • Instructions

    Brown ground beef and drain. Mix taco and ranch dressing mixes with beef; add remaining ingredients, including liquid from the canned beans and tomatoes.
    Begin cooking with slow-cooker set on high. Once the soup starts to boil, turn the pot down to low and allow it to cook for four to six hours.