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Tuesday, January 28, 2014

Taco Soup 2: The From Scratch Version

Yesterday I shared my family's new favorite soup recipe - a Quick & Easy Taco Soup - over at Marriage, Motherhood, and Missions.  

I like that version a lot.  You can have a healthy, hearty meal on the table in less than 30 minutes.  It's great for a spontaneous meal with company or for taking to a family in need.  
I don't buy a lot of pre-packaged food, though, and so I've made this same soup completely from scratch, as well.  It takes just a bit longer but is still very simple, and you're not sacrificing any of the flavor - in fact, you can control it even more!

So here's how to make Scratch Taco Soup:

- 2 bags of dried black beans, sorted
- 1 onion, diced
- 5 c. water
- 1 small bag of frozen corn
- 4 tablespoons of taco seasoning
- 3 tablespoons of ranch seasoning

1.    Put the beans in a large stockpot.  Cover with water.  Bring to a boil, then reduce to a simmer.  Simmer for 2 hours.
2.  Drain beans.  Return to pot.  
3.  Add the diced onion, water, seasonings, and corn.
4.  Cover and simmer for 30 minutes.
5.  Serve with your favorite choice of toppings - cheese, salsa, tortilla chips, etc.

What's your favorite kind of soup?

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