Aug 23, 2006

Weekly Recipe: Taco Soup

2 cups cooked kidney beans (1 can drained and rinsed)
2 cups cooked pinto beans
2 cups cooked black beans
2-4 cups shoepeg corn (preferably organic)
2 c. chicken broth (or water with boullion)
1 onion, diced
1 can diced tomatoes
1 can Ro-Tel tomatoes
1 T chili powder
2-3 cloves garlic, pressed
1 T dried or fresh parsley, crushed
(sea) salt to taste

Mix all ingredients and cook for at least 2 hours or in a crock pot.
Serve with healthy tortilla chips, grated cheese, and sour cream. Enjoy!

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