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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This hearty three-bean soup is very easy to fix, remarks Sharon Thompson of Hunter, Kansas. You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers. Ingredients:
1 pound bulk pork sausage |
1 pound ground turkey or beef |
1 envelope taco seasoning |
4 cups water |
2 cans (16 ounces each) kidney beans, rinsed and drained |
2 cans (15 ounces each) pinto beans, rinsed and drained |
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
2 cans (14-1/2 ounces each) stewed tomatoes |
2 cans (14-1/2 ounces each) mexican diced tomatoes, undrained |
1 jar (16 ounces) chunky salsa |
sour cream, shredded cheddar cheese and sliced ripe olives, optional |
Directions:
1. In a stockpot, 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 if desired. Yield: 12-14 servings.
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