TACO BEAN SOUP - MY VERSION

Taco Bean Soup - My Version image

Provided by Dana Ramsey

Time 45m

Number Of Ingredients 13

Previous Next

1 lb bulk pork sausauge - can be either original, sweet or hot
1 lb lean ground beef
1 envelopoe if low sodium taco seasoning
4 c water
2 can(s) (16 oz. each) kidney beans, rinsed and drained
2 can(s) (15 oz. each) pinto beans, rinsed and drained
1 can(s) (15 oz. each) black beans, rinsed and drained
1 can(s) (15 oz. each) garbanzo beans or chickpeas, rinsed and drained
2 c frozen corn, thawed
2 can(s) (14.5 oz. each) stewed tomatoes
2 can(s) (14.5 oz. each ) mexican diced tomatoes, undrained
1 jar(s) (16 oz.) chunky style salsa
optional toppings: sour cream shredded cheese and sliced black olives

Steps:

1. In a soup kettle, cook sausge and beef over medium heat until no longer pink; Drain. Add taco seasoning and mix well. Stir in the water, beans, corn, tomatoes, and salsa. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes or until heated through stirring occasionally. Garnish with sour cream, cheese, and olives (optional).
2. Note: When I created this I used my own stewed tomatoes and salsa. My salsa contains corn so I only put in one cup of corn. If you can then use your own as it will be that much better.
3. Additional Note: You can also put this in your crockpot on low for 8 hours. Just cook the meat and then add everthing to your crockpot. Can get this ready the night before and just plug in before heading out to work or starting your busy day. It freezes well also.