Immune Power Soup

Immune Power Soup

Adapted from a recipe by Jonathan Galland in The
Fat Resistance Diet, by Leo Galland MD
(Broadway Books, 2005).

Simple Solution
This satisfying soup takes the edge off your hunger and is
a great way to get more vegetables into your day.
It only has 90 calories per serving, the ingredients
are known immune-boosters, and it tastes delicious, too.

INGREDIENTS

1 tablespoon olive oil
2 cups carrots, sliced
1 cup celery, chopped
1 cup leeks, chopped
1 cup onion, diced
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
1 cup shiitake mushrooms, finely sliced
1 cup parsley, chopped
1/4 cup fresh basil, chopped
8 cups water
1 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup fresh chives, chopped, for garnish

1. Coat a large pot with olive oil. Add carrot, celery, leek,
onion, ginger and garlic, and sauté for 10 minutes on medium
heat, stirring frequently.

2. Add shiitake, parsley, basil and 8 cups of water. Season
with salt and black pepper. Turn heat to high and bring
to a boil, then reduce heat to medium low and simmer for 20 minutes.

3. Serve in a bowl or mug and garnish with chives.

Serves 5

NAVY BEAN SOUP WITH HAM

NAVY BEAN SOUP WITH HAM

Yield: 6 servings (about 1-1/4 cups each)
Source:  "1,001 Delicious Recipes for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Note: A quick-soak method is used for the beans. If you prefer
soaking the beans overnight, omit Step 1 and proceed with
Step 2 in the recipe.

INGREDIENTS

-  8 ounces dried navy, or Great Northern, beans, washed and sorted
-  1-1/2 cups cubed lean smoked ham (8 ounces), fat trimmed
-  2/3 cup chopped onion
-  2/3 cup chopped carrot
-  1 rib celery, thinly sliced
-  2 cloves garlic, minced
-  1 tablespoon vegetable oil
-  1 tablespoon flour
-  4 cups reduced-sodium chicken broth
-  1 cup water
-  1/4 teaspoon dried thyme leaves
-  1 bay leaf
-  Salt and pepper, to taste

DIRECTIONS

Cover beans with 2 inches of water in large saucepan;
heat to boiling and boil, uncovered, 2 minutes. Remove
from heat and let stand, covered, 1 hour; drain.

Saute ham, onion, carrot, celery, and garlic in oil in
large saucepan until vegetables are tender, 5 to 8 minutes.
Stir in flour; cook over medium heat 1 minute.

Add beans, broth, water, and herbs to saucepan; heat to
boiling. Reduce heat and simmer, covered, until beans are
tender, 1-1/4 to 1-1/2 hours. Discard bay leaf; season to
taste with salt and pepper.

Nutritional Information Per Serving (about 1-1/4 cups):
Calories: 223, Fat: 4 g, Cholesterol: 21.6 mg,
Sodium: 639 mg, Protein: 20.1 g, Carbohydrate: 29.5 g
Diabetic Exchanges: 2 Bread/Starch, 2 Meat

Kirk Bryne's Chili

Kirk Bryne's Chili
West Corp Chili Cookoff (David's Favorite)


1 Lb ground round browned
1 Lb ground hot italian sausage browned
1 -2 cups beef broth
1 med onion diced
1 tbls minced garlic
4 jalapenos or to taste diced
2 lg cans whole tomatoes crushed by your own hands
1 sm can tomato paste
1 can kidney beans drained  
1 can black beans drained
1 can chili beans "not" drained
1 can water chestnuts med. dice
2 pkgs Schillings chili mix "which ever heat you prefer"
1 pkg super sweet frozen corn (optional)


Add all ingredients and cook 6 hours on high

Magic* National Treasure Bean Soup 10-12 hours

Magic* National Treasure Bean Soup


Steaming bowl of beans in hand, The Husband turned to me and said,
“These are a national treasure.” Whether you choose pinto, navy
or great northern beans this easy recipe will earn you raves.

It’s a highly nutritional dish that fits most any budget. Use a left
over ham bone or omit meat ingredients for a totally vegetarian dish.

1 pound dry pinto, navy or great northern beans
2 – 3 bay leaves
4 – 6 cloves garlic
1 tablespoon coarsely ground pepper
½ bunch of parsley – about 1 cup, stalks and all (I dice for the crockpot)
2 carrots
2 stalks of celery
1 medium yellow onion
4 – 8 ounces pork “ends and pieces”
¼ cup apple cider vinegar (I omit-I don't feel it needs it)
Salt 1 teaspoon
1 sweet onion
Hot sauce (I prefer “Crystal Sauce”)

Pick through the dry beans for stones. Place the beans in a Dutch oven,
cover with fresh cold water and soak for 8 hours.

In a section of cheese cloth place bay leaves, pepper corns, garlic clove
and the parsley. There is no need to peel the garlic. You may need to fold
or wad the parsley to make a nice bundle. Fold the sides of the cheese cloth
over the seasonings and roll up. Secure your bundle with a clean cotton string.
Tip: if you’ll start with the bay leaves and work in order, the pepper corns
won’t roll away.

Wash the carrots, celery and yellow onion. No need to peel, these will be
removed when the beans have cooked. No need to chop, just break the vegetables
that are too long to fit easily into the Dutch oven.

Place the carrots, celery, yellow onion, seasoning bag and pork in the bottom
of a Dutch oven or slow cooker. Drizzle the olive oil on top. Drain and rinse
the beans and add them to the pot. Cover with fresh cold water to a scant inch
above the beans. On a stove top, turn the heat on high. Without allowing the
pot to come to a boil, immediately reduce the heat to a slow simmer when the
water is about to boil. Place lid on top, slightly askew to vent some steam
and cook until tender; between 3 and 6 hours depending on the simmer. In a
crock pot, cook on low for 10 – 12 hours until tender and creamy.

If you’re serving the beans over rice, approximately 30 minutes before the beans
are finished, prepare according to package directions. Peel and chop the sweet
onion.

When the beans are cooked, remove the seasoning bag and vegetables. Add salt if
you like. Add ¼ cup of vinegar wait a minute or two, taste and adjust to your
liking.

Serve the beans with or without the rice. Garnish with a hand full of sweet onion
and a few dashes of Crystal Sauce.

These beans taste even better the following day

Tip: Do not add salt or vinegar to your beans until they have finished cooking.
Acidic ingredients cause bean skins to become tough during cooking.

*Magic: this recipe is exclusive to I Love You Recipes.

Good Vegetable Soup

Good Vegetable Soup

1 onion
3 celery stalks
3 cloves garlic(less if you want)
1/2 lb. mushrooms 2 potatoes,white
2 potatoes, sweet
6 carrots
2 beets ,raw
1 bunch swiss chard,or spinach,or Trader Joe's
southern style mixed greens

Chop onion,celery, and mushrooms and mince garlic-Saute in
frying pan with non-stick spray.

Cut up potatoes,carrots, and beets.

Add all of above to large pot.Cover with water.
Add swiss chard cut up, or spinach, or other greens.

Cook until done. This is a very comforting soup.

Italian Sausage Soup

This soup is a favorite in the Kipp household.  Awesome flavors!

Italian Sausage Soup

½ lb. Lean Ground Turkey Sausage(You can use the Sweet or the Hot)
remove the casing and brown in large fry pan with 1 tsp. Olive Oil.
Drain any grease.

Add: 2/3 C. Brown rice, uncooked.
6 C. Broth, beef or chicken(I used chicken).reduced sodium.
1 (15 oz.) can Navy beans, rinsed and drained.
1 (15 oz.) can chopped tomatoes (no salt added, if possible)
¼ tsp. pepper
1 (10 oz.) frozen, thawed, and squeezed, spinach.

Once meat is browned, add all other ingredients to meat and simmer
on low 45 minutes or until rice is desired consistency.

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix (I use a salt free spice mix recipe below)
1 (1-ounce) package ranch salad dressing mix (I use a salt free ranch dressing mix
 - recipe below)


Brown the ground beef and onions in a large skillet; drain the excess
fat, then transfer the browned beef and onions to a large slow cooker or
a stockpot. Add the beans, corn, tomatoes, green chiles, black olives,
green olives, taco seasoning, and ranch dressing mix, and cook in a
slow cooker on low for 6 to 8 hours or simmer over low heat for about 1
hour in a pot on the stove. Top with sour cream, cheese, green onions and
jalapenos. (Optional)

Ranch Dressing Mix
This dressing is great because it doesn't have all the chemicals and preservatives that many do.

1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt (I omit)
1/8 teaspoon ground black pepper

Mix all ingredients and store in an airtight jar.

Taco Seasoning Mix
2 tsp instant minced onion
1/2 tsp crushed dried red pepper
1/2 tsp instant minced garlic
1 tsp chili powder
1/4 tsp dried oregano
1/2 tsp cornstarch
1/2 tsp ground cumin

Put all in bowl and mix well. Store in airtight container in a cool dry place.
Use within 6 months.

Broccoli Soup

Broccoli Soup

2 servings
This is a simple broccoli soup that can be prepared quickly.

Prep time: 15 minutes
Start to finish: 10 minutes

1 cup vegetable stock
3 cups chopped broccoli (about 1/2 large bunch)
1 clove garlic, minced
2 tsp grated ginger root
1 cup soy milk or skim milk
1 tsp low-sodium soy sauce
1/4 cup finely chopped red onion

1. In a large saucepan, bring the vegetable broth to a boil.

2. Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.

3. After the broccoli has cooled slightly, puree it in a food processor or blender. Return it to the sauce pan.

4. Add the soy milk or skim milk and soy sauce. Warm over low heat.

5. Serve sprinkled with chopped red onion.

Per serving:
99 calories
3 g total fat (0 g sat)
0 mg cholesterol
13 g carbohydrate
9 g protein
6 g fiber
150 mg sodium

Cauliflower & Ham Chowder

Cauliflower & Ham Chowder in the Grandma Jo's Soup Kettle.  


Cauliflower Ham Chowder (p. 168)

3 cups frozen chopped cauliflower, thawed
2 cups (one 16 oz can) Healthy request chicken broth
1/2 cup chopped onion
1 cup diced celery
1 1/2 cups (one 12 fluid ounce can) Carnation Evap skim milk
3 Tablespoons all-purpose flour
1 1/2 cups (9 ounces) diced Dubuque 97% fat-free ham or any extra lean ham
3/4 cup (3 ounces) shredded Kraft reduced fat cheddar cheese



In a large saucepan, combine cauliflower, chicken broth, onion, and celery.
Bring mixture to a boil.

Lower heat, cover and simmer for 20 to 25 minutes
or until vegetables are tender, stirring occasionally.

Pour 1 1/2 cups of hot mixture into a blender container.
Cover and process on High for 15 to 20 seconds
or until mixture is smooth.

Pour blended mixture back into saucepan.

In a covered jar, combine evaporated skim milk and flour.
Shake well to blend.

Add milk mixture to cauliflower mixture.

Mix well to combine. Stir in ham and cheddar cheese.

Lower heat and simmer for about 1o minutes or

until mixture is heated through and cheese melts,

stirring occasionally.

HINT: Thaw cauliflower by placing in a colander and rinsing under hot water for one minute.

serves 4 (1 1/4 cups)



Diabetic Exchanges: 2 1/2 meat, 2 Vegetable, 1 Skim Milk

World Famous Brunswick Stew

World Famous Brunswick Stew

Recipe from Spanky's Seafood Grill & Bar

First the sauce:
In a 2½ quart sauce pan, over low heat, melt ¼ lb of butter then add:
3½ cups Catsup
½ cup French's Yellow Mustard
½ cup white vinegar

Blend until smooth, then add:
1 tbs. chopped garlic
2 teaspoons coarse grind black pepper
1 teaspoon crushed red pepper
1 oz. Liquid Smoke
2 oz. worchestershire sauce
2 oz. Crystal hot sauce or 1 oz. Tabasco
1 tablespoon fresh lemon juice

Blend until smooth, then add:
½ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for appx. 10 minutes.
Makes appx. 7 cups of sauce.


Then The Stew:
In a 2 gallon pot, melt ¼ lb of butter and add:
3 cups brown rice
1 cup small diced onion
2 ea. 14½ cans of chicken broth
1 lb baked chicken
8-10 oz. smoked pork

Bring to a rolling boil, stirring until potatoes are near done, then add:
1 8½ oz. can early peas
2 ea. 14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
3¼ cup prepared sauce
1 16 oz. can of baby lima beans
¼ cup Liquid Smoke
1 14-15 oz. frozen corn

Slow simmer for 2 hours

Yields 1 gallon

Slow Cooker Mexican Beef Soup 8 hours

Serves 8

Slow Cooker Mexican Beef Soup

Prep: 15 min, Cook: 8:00.
1 lb. Beef Stew Meat, cut into 1/2 inch cubes
1-2/3 cups beef stock
2 cups water
1 lb. Mexican style frozen vegetables
1-2/3 cups Mexican style chunky tomato sauce
1 lb. canned pinto beans, rinsed and drained
2 tsp. ground cumin
1 lb. canned black beans, rinsed and drained
1/4 tsp. seasoned salt
1/4 tsp. garlic pepper
1/2 cup sour cream

Combine first 7 ingredients in an electric slow cooker on low
heat. Cover and cook 8 to 81/2 hours, or until beef is tender.
Increase heat to high. Stir in remaining ingredients, except sour
cream. Cover and heat another 10-20 minutes until hot. Serve with
a dollop of sour cream.

This recipe serves 8 people. Due to the nature of this recipe,
it adjusts the number of servings in multiples of 8 only.



Per serving: calories 292, fat 9.6g, 29% calories from fat, cholesterol 52mg,
 protein 22.9g, carbohydrates 30.3g, fiber 9.8g, sugar 7.6g, sodium 647mg,
 diet points 5.2.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.7, Fruit: 0.0, Bread: 1.7, Lean meat: 1.9,
 Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0Per serving:

Mexican Chicken Soup 6 hours

Mexican Chicken Soup

Recipe By :
Serving Size : 10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ -------- -------- -------
2 cups cooked chicken -- chopped
10 ounces frozen corn kernels
1 large onion -- chopped
2 cloves garlic -- pressed
28 ounces chicken broth -- low sodium
6 ounces tomato paste
15 ounces tomatoes, canned
10 ounces Ro-Tel
15 ounces canned black beans -- drained( OR Use what bean you
like)
3/4 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper

Dump all into a slow cooker and cook on high for 6 hrs.

Or, put in a large pot and cook on the stove for a couple of hours.

Serve with grated cheese on top, and/or with tortilla chips. Can spice up
With salsa.

Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -

Per serving: 156 Calories (kcal); 3g Total Fat; (14% calories from fat);
15g
Protein; 19g Carbohydrate; 24mg Cholesterol; 884mg Sodium
Food Exchanges: 1 Grain(Starch) Food Exchanges: 1 Grain(Starch) ; 1
Fat; 0 Other Carbohydrates

NOTES : You can use more chicken if desired. Or, start with boneless
Chicken breasts, cubed. Use low-sodium chicken broth. I used Swanson in
The box.

Tastes Like Lasagna Soup

Tastes Like Lasagna Soup

• 1 lb ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 1 Tablespoon firmly packed brown sugar
• 1 (32 ounce) box chicken broth or 4 cups
• 2 (14.5 ounce) can petite diced tomatoes
• 2 (8 ounce) can tomato sauce
• 2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 2 cups radiadori or radiatore pasta, uncooked ( or any other shaped pasta will do) (I use gluten free)
  
• heaping 1/2 cup of grated parmesan cheese
• 2 cup shredded mozzarella cheese
• garlic croutons, optional

In a large Dutch oven, combine ground beef, onion, bell pepper and garlic. Cook over medium heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil, then reduce heat and simmer 20 minutes. In the meantime, cook pasta according to package directions in a separate pan. Drain.

Add cooked pasta to soup and stir in Parmesan cheese.

Top each bowl of soup with shredded mozzarella soup and croutons, if desired.

SOURCE: http://realmomkitchen.com/3852/tastes-like-lasagna-soup/

Ravioli & Vegetable Soup

• 1 tablespoon extra-virgin olive oil
• 2 cups frozen bell pepper and onion mix, thawed and diced
• 2 cloves garlic, minced
• 1/4 teaspoon crushed crushed red pepper, or to taste (optional)
• 1 28-ounce can crushed tomatoes, preferably fire-roasted
• 1 15-ounce can vegetable broth or reduced-sodium chicken broth
• 1 1/2 cups hot water
• 1 teaspoon dried basil or marjoram
• 1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
• 2 cups diced zucchini, (about 2 medium)
• Freshly ground pepper to taste

Preparation

1. Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with broth before reheating, if desired.

Nutrition

Per serving: 264 calories; 9 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 38 g carbohydrates; 11 g protein; 8 g fiber; 763 mg sodium; 762 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (40% dv), Iron (21% dv), Calcium (16% dv).

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 fat

SPINACH AND TORTELLINI SOUP

SPINACH AND TORTELLINI SOUP

Yield: 6 servings (about 1 cup each)
Source: "1,001 Delicious Recipes for People with Diabetes"
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Print version: http://diabeticgourmet.com/recipes/html/488.shtml

INGREDIENTS

- Vegetable cooking spray
- 2 cups sliced carrots
- 1/4 cup sliced green onions and tops
- 2 cloves garlic, minced
- 1 teaspoon dried basil leaves
- 2 cans (15 ounces each) reduced-sodium chicken broth
- 1-1/2 cups water
- 1 package (9 ounces) fresh low-fat tomato and cheese tortellini
- 3 cups torn spinach leaves
- 2-3 teaspoons lemon juice
- 1/8 - 1/4 teaspoon ground nutmeg
- 1/8 teaspoon pepper

DIRECTIONS

Spray bottom of large saucepan with cooking spray; heat over
medium heat until hot. Saute carrots, green onions, garlic,
and basil until onions are tender, about 5 minutes.

Add chicken broth and water to saucepan; heat to boiling.
Reduce heat and simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in tortellini and spinach.
Reduce heat and simmer, uncovered, until tortellini are al
dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

Nutritional Information Per Serving (about 1 cup each):
Calories: 170, Fat: 3.5 g, Saturated Fat: 1.6 g,
Cholesterol: 17.7 g, Sodium: 177, Protein: 8.6 g,
Carbohydrate: 26.9 g
Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat

Crock Pot Chicken Corn Soup 7-8 hours

Crock Pot Chicken Corn Soup

From the Kitchen of:  Nancy
Source:  MasterCook

For lower fat soup use boneless, skinless chicken breasts and low-fat broth.

     3-3 1/2  lb.  chicken cut up
     1  lg.  onion, finely chopped
     2  med.  carrots, finely chopped
     1  med.  russet potato, peeled and diced
     1/4  c.  chopped parsley
     1/4  c.  tomato sauce
     2  cans  chicken broth (14½ oz. each)
     1  can  cream style corn
     2  med.  zucchini, cut lengthwise into quarters,
then thinly sliced

     salt and pepper to taste

Rinse chicken, pat dry and set aside.

In a 4-quart or larger crock pot, combine onion, carrots, celery,
potato and 3 tablespoons parsley.

Add chicken, then pour in tomato sauce and broth.

Cover and cook on low 7 - 8 hours or until chicken and potato are
tender when pierced.

Lift out chicken and let stand until cool enough to handle.

Meanwhile, skim and discard fat from broth mixture.

Stir corn into broth mixture, turn heat to high. Cover and cook
15 minutes more.

Remove and discard bones and skin from chicken; tear meat into
bite-sized pieces.

Add chicken and zucchini to soup, cover and cook until zucchini
is just tender, (15 minutes ±).

Season to taste and sprinkle with 1 tablespoon parsley.

Yield: 6 - 8 servings. 

*Cabbage Soup Recipe*

*Cabbage Soup Recipe*

- 6 large green onions
- 2 green peppers
- 1 or 2 cans of tomatoes (diced or whole)
- 3 Carrots
- 1 Container (10 oz. or so) Mushrooms
- 1 bunch of celery
- half a head of cabbage
- 1 package Lipton soup mix
- 1 or 2 cubes of bouillon (optional)
- 1 48oz can V8 juice (optional)
- Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Irish Stew

2 Tbsp. (30mL) vegetable oil

2 lbs. (908g) stewing beef, cut into 1" (2.5cm) cubes

1 14 1/2 Oz. (392g) low sodium beef broth

1 bay leaf

1 heaping capful Mrs. Dash® Garlic and Herb Seasoning Blend

4 medium onions, cut into quarters

6 medium carrots, cut into thirds

2 large potatoes, peeled and cut into small pieces

1 cup (240mL) frozen peas

Directions:

Heat oil in large saucepan and add beef, brown on all sides. Add beef broth, bay leaf and Mrs. Dash® Garlic and Herb Seasoning Blend. Cover and simmer for 1 hour, stirring occasionally.

Add onions, carrots and potatoes, simmer for another 30 minutes or until beef and vegetables are tender. Add peas to beef, continue cooking for another 10 minutes.

Remove bay leaf, serve hot.

NOTE: This could be made in the crockpot. Follow directions as above. Remove lid and add pea last 15 minutes.

Turkey Soup

Turkey Soup

1 cup red bell pepper--chopped
1/2 cup chopped onion
4 oz. fat-free cream cheese, cubed and stir until melted
2 cans fat free chicken broth (32 oz)
1 can cream styled corn
3/4 cup skim milk
2 cups shredded turkey


Saute onion and pepper on med heat.

Lower heat to simmer and add remaining ingredients.


stir, heat and eat!

If you want to make the soup more hearty add noodles.

Corny Taco Soup

Taco Soup that uses cream corn.

1 lb. hamburger, browned and drained
2 cans cream corn
2 cans diced tomatoes
1 can black beans
1 can pinto beans
1 pkg taco seasoning
1 pkg ranch dip mix

cook hamburger and then mix all ingredients in a crock pot and cook on low 2-3 hours. Top with cheese and sour cream. Very good!