Spicy Bean Soup

Last Saturday we attended a bonfire/hay ride/potluck and in addition to grilling 200+ hot dogs for the crowd, we brought spicy bean soup. This recipe has changed over the years . . . it was originally handed to me as a chicken tortilla soup (with no tortillas?) . . . however as I make it now it is completely vegetarian. (The picture does not do it justice!)

• 8 C. vegetable stock (we make our own because we find it fun)
• 1 medium onion, chopped
• 4 (15 oz.) cans of beans - your choice (I usually use kidney, pinto, red, and black)
• 1 (15 oz.) can corn or white hominy
• 2 (10 oz.) cans diced tomatoes with green chile peppers or jalapenos
• 1 pkg. taco seasoning mix (we actually use 4 T. Penzeys taco seasoning)
• 1 pkg. ranch dressing mix (again, we use the correct amount of Penzeys)

Add all ingredients to a stockpot or slow cooker. Mix well. Ready to eat when temperature is where you want it . . . luckily this one freezes well as it makes a lot!