14.5 oz.can diced tomatoes with basil, garlic and oregano
Serving suggestions
cornbread or garlic bread
Instructions
Add all contents of the cans to your slow cooker. Do not drain, do not add water.
Stir.
Cook on HIGH for 2 hours or LOW for 4 hours.
Stir before serving. Add salt and pepper to taste if desired.
Notes
Make it spicy: Adding pepper, red pepper flakes, or jalapenos is the quickest way to make it spicy. You can also add a packet of hot taco seasoning or a can of hot enchilada sauce.
Add any remaining soup into an airtight container and store in the refrigerator for up to 4 days. This soup also freezes well (in a freezer safe bag or container) and will keep up to 3 months.
Frozen corn and frozen vegetables can be added instead of the canned versions.
Instead of Ranch style beans, pinto beans, kidney beans, black beans, and chili beans are great additions to this soup.