Cowboy Bean Soup

This was one of my childhood soups my mom used to make. I used to crave it during my pregnancy, and would make and eat it every day for a week at a time!

Ingredients:

1 1-lb package pinto beans
6 slices bacon
2 large onions, chopped
2 cloves garlic, chopped
1 T oregano
1 1/2 t chili powder
1 t salt
1 t cumin
4 c water
1 15-oz can tomato sauce
1/3 c firmly packed light brown sugar
Shredded cheddar cheese to serve

Directions:

Soak beans overnight, or, for quick soak, place in pot with water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. After soaking, drain and rinse.
Cut bacon into 1/2" lengths. Cook til crisp and browned. Transfer to paper towel to drain. Discard bacon fat, reserving 2 T. Heat bacon fat in pot over medium heat. Add onions, saute until softened, about 5 minutes. Add garlic, oregano, chili powder, salt, cumin. Cook 1 minute. Add drained beans and water, cover and heat to boiling. Reduce heat to low. Simmer beans until tender but still firm, about 45 minutes. Add tomato sauce and sugar, increase heat and heat to boiling. Reduce heat to low, cook 45 minutes. Serve sprinkled with cheese.

*To do in slow cooker, once bacon is cooked, add all ingredients and cook on high 5-6 hours.

Taco Soup

When Andy and I first got married, our church in Ohio gave us a wedding reception (since our actual wedding was in Vermont). One of the coolest gifts was given to us by a woman I still haven't met. She gave us a grocery bag filled with packets of ingredients and recipes to go with them. One of those packets included the ingredients and recipe for this soup. I love it because it is easy to throw in the slow cooker, and it is so good. It quickly became one of our favorites.


Ingredients:


1 lb ground beef, browned
1 c water
1 16-oz can kidney beans and liquid
1 16-oz can chili beans and liquid
1 15-oz can corn and liquid
1 8-oz tomato sauce
2 14 1/2-oz cans diced peeled, diced tomatoes
1 4-oz green chilies
1 package taco seasoning mix


Directions:


Mix ingredients in slow cooker. Simmer 8 hours on low. Serve, topped with crushed corn chips, shredded cheddar cheese, and sour cream. Great served with corn bread.