Warm Temps and TAco Soup

I've been somewhat absent lately, more by default than design. We wrapped up harvest this week and tillage will take us another week or so. It's November and we are wearing T-shirts outside. Mother Nature is sure treating us with temps in the high 50s low 60s. This makes it hard to want to be inside when I get home for the day. We have been trying to soak up that last minutes especially with daylight savings upon us. It will be dark by the time supper is on the table.

Speaking of supper I had to break out my favorite soup recipe last night even with the warm temps. Best part is this recipe is one part easy and two parts open cans and dump. I am a true believer that there is nothing wrong with taking a shortcut, sometimes it is needed.

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TACO Soup

2 pounds ground beef
1 large onion, diced
1 can kidney beans
1 can pinto beans
1 can yellow hominy, rinsed and drained
1 can white hominy, rinsed and drained
1 can stewed tomatoes
2 small cans diced green chilies
1 small can jalapenos
1 quart tomato juice
1 package taco seasoning
1 package original ranch dry dressing mix

Brown hamburger and onion, drain. Add all other ingredients, stir together. Simmer for one hour.

Makes 4 quarts.