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taco soup? veggie soup? i dunno. this soup doesn’t really have a name. it’s a concoction from the two previously mentioned soups, plus a weight watchers soup. honestly, i’ve made this soup so many times that i kinda just wing it, especially with the garlic, pepper, chayanne pepper measurements, but here’s a pretty close guess…

grocery list:
- 2 lbs ground turkey
(or, for you vegetarians, you can use morning star tofu crumbles)
- 1 onion
- 3 cans beans (i prefer black, chili & pinto)
- 1 can rotel (i prefer spicy/mexican)
- 1 can stewed tomatoes, chopped
- 1 package chili mix
- 1 package ranch dressing powder
- mixed frozen veggies
- 2 medium potatoes
- 1 can corn
- 3 bay leaves, or finely chopped bay leaves (about 1 teaspoon)
- worcheshire sauce
- salt (to taste, less than a teaspoon )
- pepper (to taste, bout a teaspoon)
- chayenne pepper (half teaspoon? depends on how spicy you like it)
- minced garlic (2 tablespoons)
- extra virgin olive oil for sauteing

to do:
- if you’re using it, brown meat in a bit of oil
- chop onion, and saute with garlic in oil for 10-12 minutes on medium
- peel & chop potatoes
- chop stewed tomatoes

(at this point, you’re basically done with the “cooking” part of this project. so long as you know how to use a can opener do simple measuring, you’re on you way).

- now, just mix all the above ingredients into a large pot on the stove top.
- cook for a minimum of 1 1/2 hours on med/low, but the longer the better, stirring ever 20 minutes of so.

serve with cornbread.

go ahead and have some the night you have it, but as with mast soups and chili, it’ll be better the next day. leftovers rule it.