Shirley's Soup

• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (1 ounce) envelope dry ranch dressing mix
• 1 (4 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes (I used the kind with olive oil and garlic)
• 1 (15 ounce) can Rotel Tomatoes
• 3 -4 carrots, sliced
• 1 large onion, chopped
• 1 (8 ounce) can baby lima beans, drained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can pinto beans with jalapeno peppers, undrained
• 1 (15 ounce) can whole kernel corn, undrained
• 1 (15 ounce) can cream-style corn
• 1 -2 cup chicken broth
• 1 (15 ounce) can navy beans, undrained
• 1 (15 ounce) can green beans, drained (I omit)
• 1 -2 potato, chopped (I use rutabagas instead)

1. In a large dutch over, brown ground beef and onion.
2. Drain off grease if necessary.
3. Add all other ingredients.
4. Simmer until carrots and potatoes are tender.
5. Enjoy!

ground beef, taco, tomato sauce, tomatoes, tomatoes, onion, baby lima beans, pinto beans, pinto beans, whole kernel corn, creamstyle, chicken broth, navy beans, green beans, potato

Taken from www.food.com/recipe/shirleys-soup-328653 (may not work)