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.




  • 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.

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

409 calories; 13 g total fat; 41 mg cholesterol; 1423 mg sodium. 52 g carbohydrates; 26 g protein;