Santa Fe Soup

Fastable food can sometimes be difficult come up with at the end of the day.  A few years ago my mom gave me a recipe for Santa Fe Soup.  I love this recipe for two reasons.  It's super easy & adaptable and it gives you some supplies for two different projects :)

Ingredients: 

1 can garbanzo beans

1 can kidney beans

1 can black beans

1 can Cannelloni beans

1 can pinto beans

1 can whole kernel corn

1 can diced tomatoes

1 can rot-tel (Mexican) tomatoes with jalapenos

1-2 palm fulls of chili powder OR 1 can enchilada sauce

Open all the cans and dump them (juice and all) into your crock pot.  Put it on low and go about your day for the next 8 hours.  Or you can put it on high and go about your day for the next 4-5 hours.  

You can serve it over tortilla chips or rice.  to add some more flavor you can add some ground beef (or during the fast smart ground) and top it with cheese and sour cream.

So now what do you do with the cans?  Carefully wash the cans out and remove the labels.  You can use some pliers to squish down that little tab of metal from where the lid was hanging on.  fill some of the cans about 1/4 full and put them in the freezer for a few hours then fill it the rest of the way and let it freeze solid.  Doing it this way helps prevent bottom blowout.

Why are we doing this?  Because tomorrow we will make Tin Can Luminaries!!

Have a good night :)

jnd