Aunt Bonnie's Taco Soup
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.
Ingredients
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1 pound ground beef
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1 15-1/2-ounce can black-eyed peas
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1 15-ounce can black beans
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1 15-ounce can chili beans with chili gravy
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1 15-ounce can garbanzo beans
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1 14-1/2-ounce can Mexican-style stewed tomatoes
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1 11-ounce can whole-kernel corn with sweet peppers
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1 1.25-ounce package taco seasoning mix
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Dairy sour cream
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Salsa
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Tortilla chips
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
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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