Mutli-Bean Taco Soup
Mutli Bean Taco Soup
1 pound ground beef
1 15 1/2ounce can black-eyed peas
1 15 ounce can black beans
1 15 ounce can chili beans with chili gravy
1 15 ounce can garbanzo beans
1 14 1/2ounce can Mexican-style stewed tomatoes
1 11 ounce can whole-kernel corn with sweet peppers
1 1 1/4ounce package taco seasoning mix
Dairy sour cream
In a 4-quart Dutch oven, cook ground been until brown; drain fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and undrained corn. Stir in taco seasoning mix until well combined.
Bring soup mixture to boiling; reduce heat. Cover and simmer for 1 to 2 hours, stirring occasionally. Serve with sour cream, salsa, and tortilla chips.
Crockery-Cooker Directions: Brown ground beef as indicated, and place in a 3-1/2- or 4-quart crockery cooker. Stir in undrained vegetables and taco seasoning mix, as directed. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve as above.