Taco Rye PA Soup

Weekends usually involve a crockpot meal, most likely a soup.  I'm a busy bee on the weekend and try to avoid standing over the stove for too long.  I mean, I'd rather be taking a stroll around a lake, walking along where the ocean meets the sand, visiting museums, or swinging by Wilmington Homebrew for a brewing demo and chitchatting with fellow homebrewers.  The solution to the dilemma of being chained to the kitchen is the trusty old crockpot.  This soup is going for a taco flavor but is doing double duty by cleaning out some goods in my pantry/freezer.

The great thing about this type of soup, you can really customize it to your tastes.  Add a can of whatever kind of beans or chopped tomatoes.  Make it as spicy as you want with adding more or less spices or hot sauces.  Have fun with it and in the process get rid of some of those cans that have been in your pantry for a while.

Taco Rye PA Soup (yields 6-8 servings)
1/2 white onion, chopped
1/4 red onion, chopped
1 can of black eyed peas (I actually used some leftover black eyed peas from New Year)
1 can black beans
1 can creamed corn
1 can tomato soup
1 (12 oz) bottle of Rye PA

1 tbsp. chili powder*
1/4 tsp. garlic powder*
1/4 tsp. onion powder*
1/4 tsp. crushed red pepper flakes*
1/4 tsp. dried oregano*
1/2 tsp. paprika*
1 1/2 tsp. ground cumin*
1 tsp. salt*
1 tsp. pepper*
*(OR you can use 1 pkg of taco seasoning)

1/2 lb. ground turkey, browned

Topping:
Shredded cheddar cheese
Sour cream
Sliced jalapenos
Tortilla chips, crushed

Put all ingredients, except for toppings into a crockpot.  Cover with lid.  Turn on low for 5-6 hours. 

Serve in bowls and top with any of the desired toppings.

Enjoy!