phillybeth
<br><font color=blue>My left side is shorter than
- Joined
- Sep 2, 2000
- Messages
- 3,127
Both recipes are from Quick Cooking magazine Nov/Dec 2003 issue.
Taco Bean Soup:
1 lb. bulk pork sausage
1 lb. ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 oz each) kidney beans, rinsed & drained
2 cans (15 oz each) pinto beans, rinsed & drained
2 cans (15 oz each) garbanzo beans, rinsed & drained
2 cans (14-1/2 oz each) stewed tomatoes
2 cans (14-1/2 oz each) Mexican diced tomatoes, undrained
1 jar (16 oz) chunky salsa
1 small can green chilies - optional (if you like it hotter - I added these)
Sour cream, shredded cheddar cheese and sliced ripe olives
I a large soup kettle, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives. Yield: 12-14 servings.
I halved this recipe on Saturday- I used a pound of ground turkey, and black beans instead of the garbanzos. I also used all salsa instead of a can of stewed tomatoes (had the salsas in my pantry, they were BOGOF from months ago to avoid a trip to the store). It was yummo! Even iwth a half-batch I'm sure there is enough for lunches for the week for me and DH!