Monday, March 24, 2008

Texas Black Bean Soup

Over the Easter weekend, my sister-in-law made this soup. Since we were all going to different church services Saturday night, we kind of ate in shifts, and this simple and scrumptious soup made it easy!

2 lbs ground beef
2 pkgs ranch dressing mix
1 pkg taco seasoning
1 15 oz. can black beans (undrained)
1 16 oz. can kidney beans (undrained)
1 16 oz. can pinto beans (undrained)
2 16 oz. cans diced tomatoes (undrained & puree)
2 11 oz. cans white corn undrained [OR] mexicorn
1-2 cups water

Brown meat and drain.
Add ranch dressing mix and taco seasoning and stir.
Pour into large pot or crock pot with all other ingredients.
Simmer for 1-2 hours.

*If the soup is too thick, add more water.
*Serve with sour cream & shredded cheese on top and scoops (Tostitos) chips.
*You can use just one can of diced tomotoes and white corn if you want.

1 comment:

Nicole said...

i make this same soup but i add a can of rotel

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