July 10, 2010

Taco Bean Soup

 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 ServingsPrep: 15 min. Cook: 45 min.


  • 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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