Taco Soup
Crystal Miller

Cook up a pot of pinto beans.  Here is how I do it:

In a large soup pot (6 to 8 qt) put 3 cups dry beans, 12 cups water and 1 T. salt.  Cook for about 2 hours or until soft. 

When beans have finished cooking add:

1 lb. or less cooked hamburger, drained
1 can sweet corn, drained
1 can of olives, drained and sliced
1 can regular diced tomatoes or 1 can Rotel Tomates
     ***note: Rotel Tomatoes are spicy***
2 T taco seasonings

Simmer these ingredients for about 15 minutes or as long as 1 hour to allow flavors to blend.  Serve with
corn bread or tortilla chips and salad.



Back to:

Soup Recipes

Homestead Kitchen