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.