Ever have one of those nights when you get home too late to cook what was on the menu? Me too. Often. This recipe started out as a “throw something in the pot” meal but we liked it so much we decided to add it to the regular rotation. It is quick, simple and nourishing. I usually serve this with cornbread or baked tortilla chips.
Taco Bean Soup
1 onion, chopped (optional)
1 tsp oil (optional)
8 ounces V-8 juice
1 packet taco seasoning or equivalent spices
1 can tomatoes, diced or crushed
1 1/2 cups (15 oz can) kidney beans, rinsed
1 1/2 cups (15 oz can) pinto beans, rinsed
1 1/2 cups (15 oz can) black beans, rinsed
- Saute the onion in oil until cooked through (or mushy if desired)
- In blender or food processor, blend the kidney beans, V-8 and taco seasoning until smooth.
- Add bean mixture, tomatoes and beans to the onions and seasoning and bring to boil, stirring frequently.
- Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
Serve with hot sauce, cheese and sour cream if desired.
