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Taco Bean Soup

TOTAL TIME: Prep: 15 min. Cook: 45 min. YIELD: 14 servings.
This hearty three-bean soup is very easy to fix. You can add a can of green chiles if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers. —Sharon Thompson, Hunter, Kansas

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 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

  • 1. 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.

Nutrition Facts

1 cup: 236 calories, 10g fat (3g saturated fat), 28mg cholesterol, 838mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 13g protein.

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