This week on Live OUT Loud, Michele and River dive into the magic of transition—shifting from the warmth of summer into the crisp embrace of fall. 🍂 From cozy rituals and seasonal resets to the deeper reflection this time of year naturally brings, we explore how to ground ourselves in the changing season.
And because we’re stepping into eclipse season, we’ll also uncover what these cosmic shake-ups might mean—opportunities for release, transformation, and trusting what’s ready to unfold. ✨ Think of it as a conversation that’s equal parts pumpkin spice and spiritual insight.
Join us for some laughs, some soulful reflections, and maybe even a “this or that” fall showdown.
Â
     Taco Soup Recipe - on a budget
Simmer a pot of this easy taco soup recipe on the stovetop or in the Crock Pot!
Â
Servings 6 people or lots of leftovers.
Â
Ingredients
- 1 lb. ground protein (can be vegan as well)
- 1 onion, diced
- 2 (15.25 ounce) cans of beans of your choice, not drained (try a combination of pinto beans, white beans, kidney beans, pink beans, black eyed peas, or garbanzo beans)
- 1 (15 ounce) can corn, not drained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, not drained
- 1 (15 ounce) can tomato sauce
- 1 (1 ounce) packet taco seasoning (use a reduced-sodium variety if desired)
- 1 (1 ounce) packet Ranch seasoning and salad dressing mix (such as Hidden Valley brand)
- 1 cup water
- Optional garnish: sour cream, diced avocado, grated cheddar cheese, sliced green onion; fresh cilantro; Fritos or tortilla chips
Instructions
- Brown the ground protein and onion in a large Dutch oven or other heavy bottomed pasta pot over medium-high heat. Drain off the fat.
- Add the remaining ingredients to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered, for 30-45 minutes, stirring occasionally.
- Ladle into bowls and garnish with toppings of choice.
Toppings:Â
Avocado, shredded cheese, sour cream, chopped onions, hot sauce, tortilla chips
