Traci mom Karen first made this taco bean soup for us a few years ago when we went up to Enid for Thanksgiving. It is a great soup–simple to make and hearty enough for a full meal. It is one of our favorites here now, too.
- 1 lb. ground beef
- 1 lb. sausage
- 1 large white onion, chopped
- 15 oz. can Great Northern beans
- 15 oz. can Pinto beans
- 15 oz. can whole kernel corn
- 15 oz. can black-eyed peas
- 15 oz. can Kidney beans
- 2 x 15 oz. cans fire roasted diced tomatoes
- 8 oz. salsa
- 1 package taco seasoning mix
- 1 package Ranch dressing mix
- Salt & pepper to taste
- Sour cream/Greek yogurt (toppings)
- Cheddar cheese, shredded (toppings)
Brown ground beef and sausage in large skillet. Drain the fat and water.
Put browned meat in a large stock pot and add remaining ingredients except for sour cream/yogurt and cheese.
Bring to a boil, then reduce heat and simmer for 1 hour.
Top with sour cream/Greek yogurt and shredded cheddar cheese.
Slow Cooker Version:
Same as above, but put in a large slow cooker and cook for 6-8 hours on low.
Prep time: 15 min.
Cook time: 1 hour 30 min.
Serves: 12.
Notes
Source: Karen Thomas.
