Aunt Bonnie's Taco Soup
Recipe from
Midwest Living
This easy-to-make high-fiber soup, full of beef and taco flavor, uses black-eyed peas and three kinds of beans. Serve it for dinner with sour cream, salsa, and chips.
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Ingredients
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1 poundground beefsee savings
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1 15-1/2-ounce canblack-eyed peassee savings
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1 15-ounce canblack beanssee savings
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1 15-ounce canchili beans with chili gravysee savings
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1 15-ounce cangarbanzo beanssee savings
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1 14-1/2-ounce canMexican-style stewed tomatoessee savings
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1 11-ounce canwhole-kernel corn with sweet pepperssee savings
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1 1.25-ounce packagetaco seasoning mixsee savings
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Dairy sour creamsee savings
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Salsasee savings
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Tortilla chipssee savings
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Directions
1.
In a 4-quart Dutch oven, cook ground been until brown; drain fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix until well combined.
2.
Bring soup mixture to boiling; reduce heat. Cover and simmer for 1 to 2 hours, stirring occasionally. Serve with sour cream, salsa, and tortilla chips. Makes 8 servings.
Crockery-Cooker Directions
Brown ground beef as indicated, and place in a 3-1/2- or 4-quart crockery cooker. Stir in undrained vegetables and taco seasoning mix, as directed. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve as above.
Nutrition information
Per serving: Calories 409, Total Fat 13 g, Cholesterol 41 mg, Sodium 1423 mg, Carbohydrate 52 g, Fiber 12 g, Protein 26 g.
Percent Daily Values are based on a 2,000 calorie diet
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