Taco Soup

Need to save money, cut back on the grocery budget, extend the food in the house a wee bit more?


Rainy Day Meatless Taco Soup
ten servings

Saute 1 chopped onion and one chopped pepper (or about 1 cup of frozen peppers) in a large stock pot. Add five cups of cooked red beans (approximately two or three cans, drained or use beans you have already cooked), three cups of corn (frozen or canned); 1 cup of cooked barley or bulgar wheat; 2 cups of cooked brown rice; 4 pounds of canned, crushed tomatoes (stewed will also work); 2 cups of water, two tablespoons of chili powder, salt and pepper to taste, and jalapeno chiles to taste (we are wimps, so we use one four ounce can of mild green chiles).

Cook until hot- this is good simmered all day, too. When ready to serve stir in one cup of cheddar and/or monterey jack cheese. Serve with chips, corn tortilla wraps or cornbread.

Chips: you can cut corn tortillas into triangles and fry them yourself for home-made chips.

Add water to stretch the soup if needed. This freezes well, too.

Pin It

Pin It