Taco Soup

Thanks to Francie Donnell

Makes about 10 full servings

Ingredients:

1 ½ lbs ground beef

1 large onion, diced

½ green pepper, diced

½ red pepper, diced

2 stalks celery, diced

¼ tsp Adobo all purpose seasoning

¼ tsp sugar

2 bay leaves

3 cans of beans (variety – red, black, pinto, etc), drain and rinse well

3 Knorr extra large chicken bouillon cubes

2 cans refried beans

1 can Rotel, original flavor (not drained)

2 cans sweet corn (drained)

1 can petit diced tomatoes (not drained)

1 tsp hot sauce

Brown beef; drain

Add vegetables (peppers, onion, celery) and sauté until tender (about 8 minutes)

Add ¼ tsp Adobo and ¼ tsp sugar

Add 9 cups of water

Bring to a boil

Add 3 bouillon cubes, crushed

Add bay leaves

Add 2 cans refried beans, stir well

Add 1 can Rotel

Add 2 cans corn

Add 3 cans assorted beans

Add 1 can petit diced tomatoes

Add hot sauce to taste

Let simmer for about 10 minutes; adjust seasonings to taste

Add water if desired to thin the soup

Serve as is or with tortilla chips.  Other serving suggestions:

Top with cheddar cheese, diced scallions, or sour cream

Options:  For Tex-Mex flavor, add Hormel “real bacon bits”; to expand soup for a larger group, add 1 cup cooked rice