Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 236
  • Fat:
  • 10 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 28 mg
  • Sodium:
  • 838 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 6 g
  • Protein:
  • 13 g


Colony Mountain Chili

My husband created this chili for a local cooking contest, and it won the People's Choice award. It's loaded... View this recipe »



Taco Bean Soup

Quick Cooking

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

SERVINGS: 12-14

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep: 15 min. Cook: 45 min.

Ingredients:

  • 1 pound bulk pork sausage
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 4 cups water
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) garbanzo beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1 jar (16 ounces) chunky salsa
  • Sour cream, shredded cheddar cheese and sliced ripe olives, optional

Directions:

In a soup kettle, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired. Yield: 12-14 servings.

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