Taco Soup

I am trying to get back into regular blogging now that school is back in session and things are settling down a bit. It was a busy Summer, but so much better of a Summer/Fall/Winter than '09 was for obvious health reasons. That fact also has me a little sad because here we are, the last day of August. Summer weather is about over here in Iowa, and I have enjoyed it so much. I have not been pain-free by any means, but I have felt better than I have in over 2 yrs. I was able to be up and around more during the day. My naps were 1-2 hrs instead of 3-4hrs. I could get groceries by myself! I know that cold weather is the worst time for FMS, and I really don't want this "better-feeling-me" to end. I'm trying to stay positive though. If I could survive last years brutal Winter, I can survive anything. :)

Anyhow, to try to get me started again, I wanted to share a recipe that was shared with me. I made it for my mom who came up to help organize my pantry for me (yes, that's right, I'm organizing challenged).

Crockpot Taco Soup

2lbs ground turkey (can also use beef)
2md diced onions
3 (15oz) cans of beans, undrained  (can use pinto, kidney, black or garbanzo) -I used a  mix of kidney & black
1lg can crushed tomatoes
1lg can diced tomatoes -I used petite-diced because I'm not a fan of big chunks of tomato
1-2 small cans diced green chilies
1 bag frozen mixed vegetables (let thaw while getting everything else ready)
1 envelope taco seasoning mix
1 envelope ranch dressing mix

Brown the ground meat and onions in a skillet; drain the fat, then pour into a crockpot.

Add remaining ingredients and mix well.

Cook on low for 6-8 hrs.

Optional garnishes: sliced green or black olives, shredded cheddar or jack cheese, pickled jalapenos, crushed tortilla chips, diced avocado or guacamole, sour cream, chopped onions, chopped green peppers, corn bread.

This recipe is super yummy, super easy, and it's also gluten-free!