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Southwestern Bean soup!

April 9, 2012

My new recipe of the week is Southwestern Bean Soup! Es muy delicioso! (that means it’s very delicious in spanish) I was playing with my new camera and I’m still trying to figure out how to make the pictures look less yellow under lights. I apologize for the weird looking pictures; I promise they will be getting better 😉 This past week has been crazy! In between working and gearing up for our current Washington D.C. trip, I knew that I wanted to make another easy meal that could easily be doubled for leftovers. This meal worked out a lot better than I expected and we still have leftovers that we might end up freezing for another time. Enjoy!

Southwestern Bean Soup

Ingredients: (If you desire extras to freeze or for leftovers for work, double the recipe!

1 lb extra-lean ground beef

3 – 14 oz cans diced tomatoes 15 oz can pinto beans

15 oz can black beans

15 oz can corn; drained

1 pkt taco seasoning mix

1 pkt ranch dressing mix

1/2 yellow onion

1 green bell pepper

1 large bag tortilla chips

1/2 cup cheddar cheese

Ingredients for soup

Lawry's Taco Seasoning, 50 cents at Big Lots!

In a large soup pot, cook onions until translucent. Add and cook beef; drain well. Add tomatoes, bell pepper, pinto beans, black beans, corn, taco seasoning mix and ranch dressing mix.

Southwestern Bean Soup

Bring to a boil over medium-high heat;reduce heat and simmer 20 min. Top with desired amount of cheese and serve with chips.

Southwestern Bean Soup

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