Aunt Bonnie's Taco Soup

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Published on Midwest Living (http://www.midwestliving.com)

Aunt Bonnie's Taco Soup

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Makes: 8 servings
Prep 20 mins
Cook 6 hrs to 8 hrs on low

Ingredients

1 pound ground beef
1 15 1/2 - ounce can black-eyed peas
1 15 - ounce can black beans
1 15 - ounce can chili beans with chili gravy
1 15 - ounce can garbanzo beans
1 14 1/2 - ounce can Mexican-style stewed tomatoes
1 11 - ounce can whole-kernel corn with sweet peppers
1 1 1/4 - ounce package taco seasoning mix
Dairy sour cream
Salsa
Tortilla chips

Directions

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.
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.

Equipment

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 Facts

(Aunt Bonnie's Taco Soup)

Servings Per Recipe 8, fiber (g) 12, pro. (g) 26, cal. (kcal) 409, Fat, total (g) 13, chol. (mg) 41, carb. (g) 52, sodium (mg) 1423

Source URL (retrieved on May 24, 2013): http://www.midwestliving.com/recipe/soups/aunt-bonnies-taco-soup/

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