Mexican Bean Soup

Prep Time: 20 Minutes

Cook Time: 0 Minutes

Ready In: 20 Minutes

Servings: 14

For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.

Ingredients:

2 pounds ground turkey or beef

1 medium onion, chopped

4 cups water

3 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (15-1/2 ounces each) hominy, drained

2 cans (15 ounces each) ranch style beans (pinto beans in seasoned tomato sauce)

1 can (16 ounces) kidney beans, rinsed and drained

1 can (4 ounces) chopped green chilies

2 envelopes taco seasoning

1 envelope (1 ounce) original ranch dressing mix

2 tablespoons brown sugar

1/4 teaspoon cayenne pepper

shredded cheddar cheese and sour cream, optional

Directions:

1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired. Yield: 14-16 servings (4 quarts).

By RecipeOfHealth.com