taco twist soup

Ingredients

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 Tbsp. canola canola or olive oil
• 3 cups beef or veggie stock
• 15 oz. can black beans, rinsed and drained
• 14 oz. can diced tomatoes, undrained
• 1 1/2 cups picante sauce
• 1 cup spiral pasta, uncooked
• 1 small green bell pepper, chopped
• 1 yellow squash, chopped
• 1/2 cup uncooked rice
• 2 tsp. chili powder
• 1 tsp. ground cumin
• Crushed red pepper (if desired)
• 1/2 cup cheddar cheese, shredded (optional)
• Sour cream (optional)

Directions

• Saute onions and garlic in oil in skillet.
• Add all ingredients to crock pot (except cheese & sour cream)
• Cook on low for 4-6 hours
• Serve with cheese or sour cream

I've been taking Stephanie's approach and making really big batches of soups and freezing half of it.