TACO SOUP

1 pound lean ground beef.
1 15-oz. can black-eyed peas, undrained.
1 15-oz, can black beans, undrained.
1 15-oz. can chili beans in chili gravy, undrained.
1 15-oz. can garbanzo beans,(chickpeas)undrained.
1 14+1/2-oz. can Mexican-style stewed tomatoes, undrained.
1 11-oz. can hole kernel corn with sweet peppers, undrained.
1 1.25-oz. package taco seasoning mix.
Light dairy sour cream
Salsa
Tortilla chips

1.) In a 4-quart Dutch oven cook grounds beef untl brown; drain off fat. Stir in undrained black-eyed peas, undrained black beans, undrained chili beans, undrained garbanzo beans, undrained tomatoes, and the undrained corn. Stir in taco seasoning and mix until well combined.

2) Bring mixture to boiling, reduce heat and simmer covered for 1 to 2 hours, stirring occasionally. Serve with sour cream, salsa, and tortilla chips.

Serves 8, prep time 15 minutes, cook time 1 to 2 hours.

Nutrition facts: 409 cal.,13 g fat, 41 chol., 923 sodium,52 carbs, 12 dietaty fiber, 26 g protein.

This looks right up my alley. I'll have to make this when the guys are watching a Raven's football game. Thanks chatty!

"… black beans, undrained chili beans, undrained garbanzo beans" ????!!! Sounds good Chatty, but I’d have to eat this alone, … in the middle of the Sahara desert.

Oh yes Dotsie serve this to your guys and have your digital camera ready when they are all hovering about a foot over the couch.

Hannelore, I think you should make it and have all the neighbors over for a darn good tootin' time.

I am making this tomorrow. They are going to the game, but it's an early game so I'll make it for dinner to warm their bones when they get home.

Here's another soup recipe. It is deeee-lish!

Meatball Soup

2 cups organic beef broth
1 can (14.5 ounces) petite tomatoes or Italian stewed tomatoes
1/2 teaspoon Italian seasoning
1-2 slices of onion, chopped
1-2 cups frozen mixed vegetables, any kind (I used a deluxe stir-fry frozen veggies that have Italian green beans, broccoli, little corn cobs, & red peppers).
1 cup of Ditalini pasta (or any kind of small pasta)
10-15 small meatballs, homemade or frozen…use more or less
fresh Parmesan cheese

In a large pot, sir together broth, tomatoes, onions and Italian seasoning; bring to a boil. Add the pasta, meatballs, and frozen veggies. Return to boiling and then reduce heat. Simmer covered for about 10 minutes or until pasta and veggies are tender. Ladle into soup bowls and sprinkle with fresh Parmesan cheese. Serve with grilled cheese sandwiches, garlic bread, or cheese bread.

I am printing both recipes as I type. Heading to the food store at some point today and will get the ingredients. YUM!

Although we are still patiently (NOT!) waiting for soup weather here in AZ, I love both of those recipes. Also thought I'd share my grandma's wonderful recipe for Vegetable Soup.
I've updated it slightly to include some convenience packaging, and it's quite yummy too, especially after sitting a day or so.

Vegetable Soup

2-3 pound pot roast, cut in bite size pieces
1 large soup bone (optional)
5 large pieces celery, chopped coarsely
2 large onions, sliced
1 package frozen green beans
4 lbs canned tomatoes
2-3 turnips or zucchini, cut up
1 package fresh carrots, chopped
1/2 cup brown rice or barley
1/2 tsp each of savory, rosemary, thyme marjoram
2 bay leaves
salt and pepper to taste
1 T chopped parsley
1 box beef stock

Brown meat in soup pot with small amount of oil. Remove from pot and drain off fat. Add all ingredients except rice or barley; fill remainder of pot with water, leaving room for meat. Bring to boil, then add meat, and rice or barley. Bring to boil again, reduce heat and simmer at least 2 hours. Flavor improves after refrigeration and reheating.

This isn't soup but its soooo gooood and whenever I make it the neighbors ask what is that wonderful aroma? This is an old Italian recipe from my grandmother called GAGOOTS! Which pretty much means zucchini in English...

GAGOOTS

2 6/8 inch green zucchini
2 6/8 inch yellow zucchini
4 large potatoes
1 large red onion (yellow is okay too)
1 15 oz. can stewed tomatoes
1 pepper, hot or sweet. (from jar)
Chunk of parmesan cheese, or already ground is okay too.

In a large soup pot or slow cooker, place:

Cut the zucchini into thin round slices, do not remove skin.
Cube the potatoes, medium size cubes.
Cut up onion into slices.
Slice pepper, hot or sweet, remove seeds, chop and add.
Also add 2 tbls. of pepper juice from jar.
Add s&p to taste.
Mix all ingredidents well and add the can of stewed tomatoes.

Cover and set simmer on LOW heat, stir occasionally.
Cook about an hour, until zucchini and potatoes are tender.
The mixture makes it own liquid. Do not add water...
Put into bowls and sprinkle with fresh cheese.

NOTE: I add whole or sliced mushrooms sometimes, optional.

Good as a dish alone or with roast, broiled fish or chops.

Great for dieters too...very low fat.

what a great thing! Do you do this
yearly? I must write these down for when this desert
decides to cool down! (We are still sweating here on our way to the car!)
dancer9

Dancer, If you click onto Favorite Recipes, there you'll find probably hundred or so recipes we have posted over the years. Just click the numbers and read away. I always start something for each holiday and fun stuff. Sometimes they're read and sometimes not...But I keep trying and others do as well. ENJOY!!! If you ever need a specific recipe for a special event just ask here, someone will have one for you...Or PM me.