Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

Taco Soup Recipe

I am in several clubs this year… One is the Astronomy Club, which I started freshman year. It’s definitely come a long way, and I think this year will be even better than last year for the club. Our first year, there were only about five people at the meetings. Last year there were fifteen. This year, we have thirty people who signed up. Granted, I think we’ll get more like 20 who actually attend the meetings, but still… if we do, that makes us a significantly sized club. One of the other most successful clubs last year had 90 members. This year, that same club has a little under 20 members. Astronomy Club rules!!! :) I am also joining an environmental club, which sounds like it is going to be a blast! I am so excited for it!

This recipe is a family favorite- it’s light, up until you put all the toppings on. but hey! If you’re aiming for health, just leave the chips and cheese out! It’s plenty healthy and delicious without. My brother loved making this during his time in college. He would make a big batch of it at the beginning of the week and eat it for the remainder. He loved it. SO I guess my point is this: everyone loves this soup. It really is savory and healthy and goopy and everything else!

Taco Soup Recipe:

48 oz. jar Great Northern Beans (do not drain)

2 (14.5 oz) cans diced tomatoes

2 (15.25 oz) cans fiesta corn (with red and green peppers)

2 cups water

1 packet ranch seasoning

1 packet taco seasoning

tortilla chips

shredded cheddar cheese

sour cream


  1. Combine all ingredients in a crock pot and stir every so often. If you forget to put it in the crock pot, you can still throw it all in a pot and warm it over the stove.
  2. Serve topped with crunched up tortilla chips, shredded cheddar cheese, and sour cream.
  3. Enjoy!

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

Quinoa Stuffed Bell Peppers Recipe

My family was raving about this one. It’s super tasty, fresh, and it just tastes healthy! Plus, it’s a meal in and of itself and a good vegetarian recipe at that! :) The pepper gives it a really fresh taste, and the beans and quinoa make it sort of bready and just delicious! That wasn’t the best description, but WE INTERRUPT THIS BROADCAST: It’s a bit difficult to type between shifts of running around the house and chasing my brother because he stole my “writing pillow.” I’ve been trying to type this sentence for a half hour now…

Note: Serves 6

Quinoa Stuffed Bell Peppers Recipe (by Damn Delicious):

3 cups cooked quinoa

1 (4-ounce) can green chiles

1 cup corn kernels

1/2 cup canned black beans, drained and rinsed

1/2 cup petite diced tomatoes

1/2 cup shredded pepper jack cheese

1/4 cup crumbled feta cheese

3 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder, or more to taste

Kosher salt and freshly ground black pepper, to taste

6 bell peppers, tops cut, stemmed and seeded


1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.

2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.

3. Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

4. Enjoy warm :)

Vegan Southwest Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

Vegan Southwestern Salad Recipe

This recipe is the epitome of a quick, easy, healthy, and super fresh tasting recipe (bonus: it’s vegan)! It’s super simple to whip together and a crowd pleaser, as well as super summer-y. I promise you won’t be disappointed. My mom was raving about this recipe for a while. She seemed to think it was the best thing since sliced bread. :)

Ok, I just have to say this: thanks to everyone who reads this blog and supports me. Just last week I got a record amount of hits, so I’m pretty stoked! I had a dry spell that dragged my hits down along with it, so I wasn’t sure when the recovery would begin. Well, it happened all at once and has been pretty good since then. So thanks to everyone who reads, supports, assists, answers my questions, shares, EVERYTHING! :)

Vegan Southwestern Salad Recipe (by SheKnows):

2 cups corn kernels

1 cup red onion, chopped

1 (15 ounce) can black beans, rinsed and drained

2-3 Roma tomatoes, seeded and diced

1 tablespoon olive oil

Grated zest and juice of 1 lime

2 teaspoons adobo seasoning

Pepper to taste

1 avocado, chopped

3 tablespoons fresh cilantro, finely chopped


  1. In a large bowl, combine all ingredients.
  2. That is literally it. Just serve and enjoy!