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Taco Bean Soup
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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 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
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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Printed from tasteofhome.com Oct 8, 2008Copyright Reiman Media Group, Inc © 2008 |