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Taco Bean Soup
"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."
12-14 Servings
Prep: 15 min. Cook: 45 min.
Ingredients
1 pound bulk pork sausage
1 pound
ground beef
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With Johnsonville Italian Sausage.
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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
or
chickpeas, 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 stockpot, 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.
Nutrition Facts:
1 serving (1 cup) equals 236 calories,
© Taste of Home 2013
2 of 2
Taco Bean Soup
(continued)
Nutrition Facts:
10 g fat (3 g saturated fat), 28 mg cholesterol, 838 mg sodium, 23 g carbohydrate, 6 g fiber, 13 g protein.
© Taste of Home 2013