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.
Barb Szyszkiewicz is a wife, mom of 3 young adults, and a Secular Franciscan. She is editor at
CatholicMom.com. Barb enjoys writing, cooking, and reading, and is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at
FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at
Cook and Count. Her booklet,
The Handy Little Guide to Prayer, is available now from Our Sunday Visitor.