This is my family's favorite soup. It makes a lot, but freezes well.
Best the second time it's heated up. Serve with Tortilla chips....yyyuuuuuuum.
Southwest Soup
1 lb of ground beef
2 cans of pinto beans
1 can of kidney beans
1 can of black beans
1 can of northern beans
1 can of diced tomatoes
2 can of corn
1 can of Rotel tomatoes and chilies
1 envelope of Hidden Valley ranch dressing
1 envelope of Taco seasoning
Brown the ground beef and drain the fat. Drain and rinse beans and corn. Mix all ingredients in large stock pot and heat for approximately 30 minutes. Add about 4-5 cans of water (enough to cover the vegetables). You can also use a crock pot on low for a minimum of 3 hours.
Serve with cornbread, corn chips, or crackers. This recipe fills a 4 ½ quart pot.