Taco Bean Soup Recipe! (aka Five Can Soup Recipe)

hey everybody hunter Fisher trapper trader guide scout interpreter and just the country Cook Steve all here in Nashville Tennessee along with pretty miss Sheila right on that camera hi Shelly today we're gonna make a great recipe that's easy to make it's one of these crock pot recipes that you can set it and forget it and this was sent to me at shotgun red company at yahoo.com I better get my glasses on or I won't be able to read any of this stuff this was sent in it's taco bean soup recipe or we also call it five canned soup recipe that's why there's five cans sitting here let me scroll on down it was sent to us by Steve and Sonya from the Golden Isles of Southeast Georgia and let me read what they put on here Steve and Sheila this includes you sweetheart love your cooking with shotgun read YouTube channel I have a crock-pot recipe I wanted to share with y'all this recipe comes from my father and mother who live in Gulf port Mississippi the story goes that one of my sisters neighbors in Biloxi Mississippi came up with this recipe my father calls it the taco bean soup recipe but my wife Sonya calls it the five canned soup recipe either way it's gonna turn out great because I've been looking at the ingredients it just looks great it is the perfect warm party food and with fall coming upon us and a holidays bearing down you're just gonna love it and then then they made a little notation on here really appreciate your decision to cut off your comments section to protect the young listeners that watch all your stuff that they're not reading bad stuff at the bottom thanks for that comment and here's the recipe it's got five different cans of goodies on there and it's either gonna be I'm not sure what we're gonna label it in fact we might even put on there taco bean soup recipe aka five cans hoop recipe either way it sounds delicious let's get started come on over here with that camera Sheila okay alright here's the ingredients that he has on his list here one can of Rotel 's and I'm using mild just because even the regular is kind of spicy and if you want hot hot you could turn it up a whip but I'm going with the mild then it's got a can of sweet corn but he wants it drained one can ahah me one can of kidney beans and one can of pinto beans over here on the end it's probably a little out of frame there is one pound of ground beef browned and drained one large onion and that is a nice big large onion it's a sweet onion I like to use sweet Vidalia --is chopped up one envelope this is very interesting one envelope of taco mix and one envelope of ranch dressing now isn't that interesting we're going to put that in there now normally if I was browning up the burger and making taco mix you know for tacos I would go ahead and drain it add a little bit of water you know put the taco mix into and I didn't want to do that ahead of time because I wanted to show you all the ingredients but let's see what he says to do next he put he says on here that Sonia puts all the above ingredients in the crock-pot for about five hours it's so easy to make and then you can top it with shredded cheddar cheese sour cream pickled jalapenos and even serve it with some taco corn chips so I want to take a little step further and do something first of all I'm just gonna put the meat in here this is our one pound of ground beef now he says one cup of water but he also says to drain the corn and I got thinking why not drain the corn into a cup and make that part of our one cup of water because I hate to throw away that juice and then replace it with just water so I'm gonna keep that add enough water to get our one cup and I'm gonna put this in you know I'm not I'm not gonna put this in here I just I was thinking about this earlier and I really want to do this I'm gonna take this and put in the microwave until it's really hot and then I'll show you what I'm gonna do next I'll be right back thanks for heating that up for me Sheila that's that juice out of that sweet corn and that water equaling about a cup and what I wanted to heat it up for is to put this taco seasoning in there which I would normally put in the meat now you can just go ahead and fry it in with the meat but because I left it there to show you what goes in there I kind of wanted to dissolve it in there well that looks good smells good coming up out of there and here's the interesting ingredient is a package of ranch dressing mix he says you can use the generic kind or you can use you know Hidden Valley we just use Hidden Valley just to make sure that we give you the good stuff because I like that brand and we're gonna put that in that same warm water and corn juice there I just want to get it dissolved real good before I pour it in the meat can you see that Sheila I can't all right awesome let me move this back Center here and we'll kind of stir that in yes I like that now now normally when I brown the burger I would brown or saute the onions as well but because this is going to go in the slow cooker for a while I'm gonna put them in just raw and let them kind of soften over the 3 to 5 hour cooking process and he says 5 hours but I'm gonna check it at 3:00 and see what it tastes like and looks like and then if it's not good enough I'll go to 4 and then 5 5 seems like a long time I'm high at least in our slow cooker but I'm not gonna question his recipes probably right on the money we'll see now we're gonna put in that sweet corn now you could be pouring this all directly right into the crock-pot but I want to show it on camera here so you could see it in this glass bowl that's that sweet corn that we drained but we we drained it into a cup and made it part of our water because I hate to throw away juice and just put water in there here's that can of mild row tells and now all the rest of the ingredients I'm using all the juice from the cans because it does say that this is a soup so it's gonna require some liquid get that mixed in good this is our hominy now I'll tell you what I did because I knew there's going to be a lot of beans in here and I knew the hamburger would be a darker color you can get golden honey which is yellow or you can get white hominy and he didn't specify which one I'm gonna use juice and all because I want the liquid but I'm going with the yellow because every time I make a recipe with hominy I use the white so I thought today I'm gonna use the yellow just to give it some color yeah see that yeah that looks good kind of helps itself along with the regular sweet corn then we're gonna put in a can of and this these are just standard size cans these are kidney beans just regular size cans off the shelf and pinto beans juice and all almost I got a bigger bowl I don't know that's those five cans that's what that five can soup recipe comes from Sonya named it that but it's also the taco what was it taco bean soup or something mixer so I don't know don't that look delicious golly way all right get a close-up of that Sheila thank you thanks for the close-up Sheila look at this doesn't that have great texture in color what a great idea now to get a little more to the soup consistency I'm gonna have to see what it turns into once it cooks for a few hours we might have to add a little water or maybe we don't have to add anything but we'll see let me just slide this off to the side and I might have to have you refocus to get a look down in here before I dump anything in here I want to show you this and I I'm not an engineer but stuff drives me crazy sometimes this little knob on the front this is off that's low that's high and that's warm now I did this in a recipe previously where I dumped everything in there and I just cranked her all the way over to the right so it'd be on high and I came back a couple hours later and it wasn't even cooking I thought what's the problem and I looked down it was on warm so why don't engineers make it so it's off warm low high that would make too much sense so we have to go clear to the right and back up one to be on high do I don't know I don't wear a lab coat so I guess I'm not that smart but all right it's time for the good stuff got her set on high not warm we got the knob won back from all the way over so we know we're on high we'll dump that in there it drives me crazy if there's one or two little teeny kernels left in there kind of smooth this around just a little bit and I love this slow cooker but I haven't really figured out I guess I should just get the directions you set it on top it's got a nice little vent hole in the front here and on each side it's got a couple little latches and I don't know if those latches are to seal it down so it really kind of seals all the way around and almost pressure cooks a little bit and then just lets out some of the steam or if this is just for transporting the crock-pot from one place to the next if you want to take it all right we got it set on high we got our latches lock down and in 3 to 5 hours Rory they're gonna have taco bean soup or five canned soup or both in the same pot we'll see in about three to five hours well it's time to take a look in our slow cooker when I first poured everything in here I was talking over with Sheila I said everything's cooked the burger is stuff in the cans clean you just heat it need it not really because it stays too thick once you cook it for three to five hours it creates this liquid that makes this delicious soup like I said I peaked a couple of times it looks fantastic and I'm going to kind of cheat and take it out at three hours you can go four or five and that's probably the right thing to do but come on over and you make a decision when you take a look in this slow cooker it's been in here for three hours on high it looks fabulous Sheila let's get it closed up all right I had to pull the lid off so Sheila could get a focus on there for the camera but let's take a look inside our slow cooker here look how much this turned into a soup instead of that real thick combination that we had earlier isn't that beautiful wow-whee and I'll bet you that this is good enough to eat this has been three hours now and I already tried the onions they're nice and soft so you can go for you can go five and that might be the right thing to do but I'm gonna dish this stuff up here look at the liquid that it produced remember I had my little measuring cup over here with some water because I was gonna add water to it you don't really need to do that now see that's kind of me there but now Sheila she likes more of the main goodies and not so much liquid when she has her soup so I'm gonna make hers a little thicker and let me get these bowls in the middle and we're gonna kind of garnish these up with some ideas that Steve and Sonya sent us see in a second okay you'll notice mine has a little more liquid in it Sheila likes hers with more goodies in there and of course it's time for the two different spoons I got to have a regular spoon and she too likes that little baby spoon so we'll put that in there now their recipe calls for cheddar cheese on top so I'm gonna put that on mine because I like shredded cheddar now you can buy mild you can buy sharp cheddar but I always buy believe it or not in the store almost every time I buy a bag of that shredded cheddar but it says medium because then it kind of works with any recipe I want to put it into so it's sharp enough but mild enough for medium enough but Sheila likes this Mexican brand she's like a five cheese Mexican cheese kind of thing I've got too many cheeses in the description of that but it'll work put that around there then we're gonna put a little dollop of sour cream in the middle of each one of these oh yeah that look beautiful or what we think Sheila so far it looks great don't it we're not done yet now his calls for corn chips and for some reason I can never find corn chips at the grocery store they got all these others chips but all I could find was corn chips that were called scoops by frito so they're a little bit bigger but I kind of like the idea that you could push them down in there then come up with a little more soup on your corn chip I'll put a few of them in there and I think we're ready to taste this in a second you know first she was gonna have me pose these little bowls up so we can get a picture for our thumbnail and I want to thank these guys Steve and Sonya and mom and dad and the sister and the whoever was from Biloxi and whoever was from someplace else and I know there was a step neighbor in-law in there somewhere that was involved in this recipe thanks to all you guys for sending this in what do you think Sheila we could sprinkle a little green each on top we could also use some pickled jalapeno peppers which I'll put in mind when Sheila's not looking she don't like that real spicy but there you have it taco bean soup or five canned soup or something but it looks terrific well I couldn't stand it first thing I thought of was sour cream and chives on a baked potato so I went and got a few chives in the kitchen sprinkle them on don't that look a lot prettier Sheila all right time for a sample this is only three hours should be fine but I can't wait hmm what do you order when you go to Cracker Barrell mm-hmm you fried fritters and all that stuff too but you're gonna love these pinto beans and these kidney beans and almond bland tastes so delicious and the broth that this makes in that slow cooker when it cooks them beans in there for about three hours to five hours I'll leave that up to you I stopped at three but five sounds just as good I'll probably make them even softer but it's fantastic great recipe man well there you have it taco bean soup or five canned soup depending upon what household you're standing in down there in Mississippi don't fight it out because it tastes good no matter what you call it I took one of those corn chips while Sheila moved the camera back pushed it down filled it with a little bit of cheese a little bit of sour cream some more of that broth and some beans a little bit of that burger the crunch and the flavor great recipe I know you're gonna love it folks give it a try and it was sent in by Steve and Sonya down there in Mississippi until next time we hope you find a recipe on our channel that you really enjoy we hope you subscribe to our channel little shocked and Ritz face will pop up of here a little bit when it does just click on it when it says subscribe click on that next - that'll be a notification bell if you hit that and highlight it and do all that stuff you'll be notified every time we come out with a new recipe I'll put a playlist over here with some other easy to make recipes and is this the most delicious taco bean soup you ever owned in Houma is this the most delicious five-can soup we're gonna have to say it twice Sheila if it ain't it ought to be if it ain't it ought to be no matter what you calling either one of those titles it's a great recipe you're really gonna enjoy it don't forget all the ingredients are right under the video you never have to go to a website to get any of our recipes they're right under the video you can copy it and paste it but if you are out snooping around don't forget we now have our shotgun ribs catfish and crappie adding mix everybody's been ordering it and talking about how great it is you can do so many things with it and just kind of snoop around at our website we got some other goodies there just in time for Christmas and we'll see you next time right here on cooking with shotgun red Saiga night Sheila oh man you got to try this sweetheart it's absolutely fantastic especially when you just pour a few goodies in one of them little chips like that got to turn a camera off because this is crunchy too bye-bye

Channel: Cooking with Shotgun Red

Views: 60,375

Rating: 4.9476519 out of 5

Keywords: Steve Hall, Shotgun Red, Shotgunred

Id: 3htWjE8C6LM

Length: 18min 11sec (1091 seconds)

Published: Tue Oct 16 2018