Tired of plain old tomato soup? Dress it up with some nutritious beans and corn and add a little zing of spice! This soup freezes well and is great for lunch as well as dinner, so go ahead and make the full batch.
Vegetarian Taco Soup
5 cans (10.75 oz each) tomato soup
5 cans water (total 3.75 cups)
1 can (10 oz) Ro*Tel
2 cans (15.5 oz each) small red beans
2 cans (15 oz each) black beans
3 cups frozen corn
1/4 cup onion, very finely chopped
1/2 cup taco sauce
1/2 TBL cumin
1/2 TBL chili powder
Combine all ingredients in a soup pot and simmer 2 to 3 hours. The longer you cook it, the better it tastes.
Garnish soup with crushed tortilla chips and shredded cheddar cheese.
Copyright 2014 Barb Szyszkiewicz