Thursday, August 26, 2010

Taco Soup


This recipe came from Jesse Franks in Arizona. I ate this at her house and automatically fell in love. I have got to have this recipe!! There is no meat in this soup, instead there is all different kinds of beans. If you are a bean lover, like I am, you will love this. The flavors in this soup are awesome. My son sampled a bowl and his first remark was, "It tastes just like Taco Bell's Taco Pizza." Of course, when he heard what I was making he turned up his nose. Yes, he ate his turned up nose....
Now let's get back to the beans. I am going to pick out my favorite bean and talk a little bit about it. Definitely the black bean. I like every kind of bean but the black bean is one of my favorites. It is more solid and looks so pretty in dishes.
Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World and were subsequently spread to Africa and Asia by Spanish and Portuguese traders. Beans are a very inexpensive form of good protein, and they have become popular in many cultures throughout the world. Black beans are an important staple in the cuisines of Mexico, Brazil, Cuba, Guatemala, and the Dominican Republic.
What are the health benefits?
Black beans are a very good source of cholesterol-lowering fiber. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making black beans a good choice for individuals with diabetes.
Did you know that black beans are loaded with antioxidants? Black beans are as rich in antioxidant compounds called anthocyanins as grapes, cranberries, blue berries, and any fruits considered antioxidant superstars. Black beans are also good for the heart, they keep you full, and give you energy.
Taco Soup
1 packet taco seasoning
various 15 oz. cans of beans (I used black eyed peas, black beans, cannellini beans, light red kidney beans, and green beans)
1/2 of a 16 oz. bag of frozen corn
8 tsp. chicken soup base to 26 oz. of water
16 oz. salsa (I used Pace chunky salsa, medium)
Combine all ingredients in pan and simmer until hot. Top with shredded cheddar cheese, sour cream, Frito's, and black olives. I didn't have any sour cream so I topped mine with cheese, chopped green onions, Frito's, and a slice of avocado.
Good Luck~Eat Happy~Enjoy

1 comment:

  1. Love the taco soup, especially with all the "goop" on top, and I also like it with meat, but if you're trying to go healthier, w/o meat is also delish :)

    ReplyDelete

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