Monday, September 8, 2008

Taco Soup

It's been overcast all day today, so what better to have then soup, right?  Here's a very easy recipe that can be pulled together quite easily since most of this may be in your pantry already.  I think this actually tastes best reheated the next day!

(photo courtesy of cherry hill cottage)
  • 3 cans beans (I usually use kidney, garbanzo, and black beans, but you can use whatever you choose)
  • 2 cans Italian stewed tomatoes
  • 1 can corn
  • 2-3 large spoonfuls of taco seasoning
  • Grated cheese, for garnish (optional)
  • Sour cream, for garnish (optional)
  • Tortilla chips, for garnish (optional)
Dump everything but the garnishes into a big pot on the stove.  You may rinse the beans first if you want to, then add 2 cans of clean water to the pot for more liquid.  Cook until heated through.  Crunch up some chips in the bottom of a bowl.  Add taco soup.  Top with cheese and sour cream.

Julie R.

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