We affectionately call this Marsh Soup because it originated with the Marsh family. Any way it is named, it is always easy and delicious. It is consistently a favorite with the guys: meaty, hearty, and perfect after a good snowball fight.
2 cans white beans, drained
2 cans kidney beans, drained
2 cans red beans, drained
1 quart bottled tomatoes with juice
1 pound ground beef
1/2 cup white rice, uncooked
1 large chopped onion
4 TBS taco seasoning mix
garnishments: Fritos, sour cream, cheddar cheese, green onions, etc.
Brown ground beef; drain excess fat and add onion. Cook until onion is translucent. Place beef and onion in a crock-pot with beans, tomatoes, rice, seasoning, and additional 1/2 cup water. Incorporate well. Cook on high for three hours. Serve with your favorite garnishes.
The rice in this recipe acts as the thickening agent. I have also used rice flour successfully. I like to replace the canned beans with leftover beans from other recipes: pinto, black, great northern, pink, anazai, kidney, whatever is on hand that week. It is a very forgiving recipe that adjusts to on-hand ingredients.
