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This recipe appears on page 93 of Attainable Sustainable Pantry (National Geographic Books) and is reprinted here with permission

Easy Taco Soup with Ranch Ingredients 1 lb ground beef (I use 93% lean) onion, chopped 1 garlic clove, minced 1 green bell pepper, chopped 1 - 15 oz cans crushed tomatoes 1 - 15 oz can pinto beans, drained 1 - 15 oz black beans, drained and rinsed 2 cups beef broth 1 - 15 oz can whole kernel corn, drained 1 - 10oz can Rotel diced tomatoes and green chiles 1 - 1 oz ranch dressing mix packet 2 tablespoons taco seasoning 1 teaspoon cumin 1 teaspoon coriander Instructions In a 4-quart Dutch oven or pot, brown the ground beef with the chopped onion, garlic, and green bell peppers Mix in the crushed tomatoes, tomatoes with green chiles, pinto beans, black beans, and whole kernel corn Add the beef broth, taco seasoning, ranch dressing mix, cumin, and coriander

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Press the seam allowance toward the Middle Tier and remove the gathering stitch line that is showing

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