Healthy Recipe Contest: Pamela Berry

Taco Bean Soup

By: Pam Berry

 Yields: 12-14 servings

Ingredients:
• 1 pound bulk pork sausage
• 1 pound ground turkey
• 1 envelope taco seasoning
• 4 cups water
• 2 cans (16 oz. each) kidney beans, rinsed and drained
• 2 cans (16 oz. each) pinto beans, rinsed and drained
• 2 cans (16 oz. each) garbanzo beans, rinsed and drained
• 2 cans (14 ½ oz. each) stewed tomatoes
• 2 cans (14 ½ oz each) Mexican diced (undrained)
• 1 jar chunky salsa
• Optional shred. cheddar cheese, olives, sour cream

Directions:
1. In a soup kettle, cook sausage and turkey over medium heat until no longer pink.
2. Add taco seasoning and mix well.
3. Stir in water, beans, tomatoes, and salsa. Bring to a boil.
4. Reduce heat and simmer, uncovered, for 30 minutes or until heated through, stirring occasionally.
5. Garnish with sour cream, cheese, and sliced ripe olives if desired.