Tasty Planner - Recipe - Taco Soup by Jvojenni

Instructions

1 1/2 – 2 cups black beans
2 Tbsp lemon juice
warm water

Put beans in lemon juice and cover with plenty of water in a glass container for 12-24 hours.

1 1/2 – 2 cups kidney beans
warm water

Put beans in plenty of water (these soak up a LOT of water) in a glass container for 12-24 hours.

Drain and rinse both bowls of beans and put in a big stock pot covered with plenty of water. Bring to a boil and skim off the foam. Reduce heat and simmer, covered, for 4-8 hours. (I usually just do 4-5). Be sure to check occasionally and add more water if you need to.

Strain the beans when they are done but be sure to save at least 4 cups of the water!

In a large stock pot, saute the onion until clear, then add beef and garlic. Cook until the beef is browned.

2 cans diced tomato
2 cans tomato sauce
1 bag frozen corn
2-3 pkgs. taco seasoning

Add tomatoes, tomato sauce, corn and seasoning to the beef mixture. Stir in enough bean water to get the consistency of soup you would like (should be chili-like in consistency). Don’t be afraid to add a little more than you think you need as it will thicken when cooked.

Simmer for 30 minutes before serving.

Serve topped with tortilla chips, sour cream, salsa, and cheese.

If you don’t want to mess with soaking beans (although I highly recommend it for health, cost, and taste) you can substitute 3 cans each of black beans and kidney beans.