Lots of Veggie Taco Soup

We’ve had some gloomy weather lately and soup just sounds good.  Taco soup is one of my favorites.  Since my kids don’t really care for squash I found found that if I hide it in soups or tomato based dishes they gobble it up.

Ingredients:

• 1-2 cans of beans (I used about 3-4 cups of black beans that had previously been cooked and frozen
• 1 can tomatoes (I used lime and cilantro flavored)
• 1 can corn (again, I used some I canned last summer)
• 1 cup pureed squash
• 1 zucchini shredded
• ground beef (or chicken, or turkey, or whatever, I used leftover taco meat)
• 2 Tbsp taco seasoning (more or less depending on taste)
• 1 small onion chopped

Directions:

Cook meat and onion, drain off grease.  Add all other ingredients and heat until warm through.  Don’t drain beans, corn and tomatoes, add juices and all.  Add extra water if necessary.  Serve topped with sour cream and cheese.  Can also serve with tortilla chips.

Verdict:  This went over really well.  The baby and the oldest both had seconds.  I wasn’t sure how the zucchini would do, but nobody seemed to mind them except #2 and she mainly sopped up the soup with her piece of bread.  I love that since I had all of this in my fridge or freezer it took me only the time to dump it all in the pot and heat it through.  I’ve also made this a veggie version by omitting the meat and just using a lot of beans and veggies.