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
shredded cheddar cheese
- 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.
- Serve topped with crunched up tortilla chips, shredded cheddar cheese, and sour cream.