Week 36: New Soup Recipe

Since fall is right around the corner, I am getting super excited about making soup for the next several months. Yesterday, I tried out a new recipe for vegetarian taco soup and it was delicious!


The New:
I made vegetarian taco soup last night for dinner and it was so easy. Let me give you the details:

Ingredients:
3 cans pinto beans
1 can black beans
1 can tomato sauce
1 can diced tomatoes
1 can corn
1 pkg. taco seasoning
1 pkg. ranch dressing mix
1 1/2 cups water

Directions:
1. Add all ingredients to a large pot.
2. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Enjoy!


The Evidence:

The Verdict:
This is definitely a recipe I will be using again. It was incredibly simple, cheap, and flavorful. I'll be eating the leftover for the next several days, easily. It reminded me a lot of a chili recipe that I enjoy, but the flavor was a little different and it cooks for about half the time. I will definitely be making this taco soup again later this fall, but next time I'll be serving it with cheese, sour cream, and tortilla strips! Yummy!