Category: Kitchen

Crock Pot Taco Soup

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–2 cans of kindey beans
–2 cans of pinto beans
–2 cans of corn
–1 large can of diced tomatoes (I have no idea why the can wasn’t in this picture. I know I put it in. This is a mystery.)
–1 can tomatoes and chiles
–1 packet taco seasoning (if you are gluten free, stick to McCormick)
–1 packet ranch dressing mix (make sure there isn’t hidden gluten, I went with Hidden Valley)
–1 lb browned ground turkey or hamburger (optional.)
 
–shredded cheese and sour cream for embelishment (optional, unless you’re in my house. then it’s mandatory.)

The Directions:
 
 
–brown meat if you are going to use it
–drain fat and add to crockpot stoneware insert (the meat. not the fat.)
–sprinkle seasoning packets on top of meat
–drain and rinse the beans and add
–add the ENTIRE contents of the corn and tomato cans
–stir.
 
 
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Vanilla Ice

Ingredients

  • 2 c. almond milk
  • 1/3 c. granulated sugar
  • 1 vanilla bean
  • 1 tsp. vanilla (optional–add for more intense vanilla flavor)

Instructions

  1. Combine almond milk and sugar in a large saucepan. Slice open vanilla bean lengthwise and scrape insides into saucepan, then place empty vanilla bean into mixture. Bring to a simmer over medium heat, whisking to break up clumps of vanilla. Once mixture has come to a simmer, reduce heat to low and cook 10 minutes more, whisking occasionally.
  2. Allow vanilla mixture to come to room temperature. Pour through a fine mesh strainer into a bowl with a spout, then pour mixture into ice cube trays. Freeze until completely solid, 3-4 hours (depending on the temperature of your freezer and size of the cubes). Serve with iced coffee, tea, or other beverages.

Notes

You can use any kind of milk you like in these and I’m sure it will be fabulous. But I’ve only tested this recipe with almond milk.