Cornhominyandblackbeantacosoup Recipes

TACO SOUP WITH BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
• Cover and cook on Low until flavors have melded, about 6 hours.

BLACK BEAN TACO SOUP

Steps:

• In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
• Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.

VEGETARIAN BLACK BEAN TACO SOUP

Steps:

• Saute onion and garlic in oil until soft.
• Add next seven ingredients and simmer for 30 minutes.
• Serve with your favorite toppings or by itself with crusty bread and a salad for an easy filling vegetarian meal!
• This can also be thrown into a crockpot in the morning and cooked for 7 to 10 hours.
• Leftovers freeze well and are great for lunches.

CORN, CILANTRO AND BLACK BEAN SOUP

Steps:

• Heat olive oil in a saucepan. When hot, add the onion, cover and cook over low heat for 5 minutes or until tender. Add the garlic and cumin and saute for 10 seconds to release their aroma. Add the broth and water and bring to a simmer.
• While the liquid is coming to a simmer, with a knife separate the cilantro leaves from the stems. If you wish, wrap the stems well with string and add to the broth to infuse the liquid with more cilantro flavor. When the liquid is at a simmer, add the corn and beans and simmer for 5 to 10 minutes just to heat the ingredients well. Meanwhile chop the cilantro leaves you need anywhere from 1/2 to 1 cup of chopped leaves. Add the cilantro leaves and immediately remove the soup from the heat. Discard the cilantro stems. Add the lime juice and season to taste with salt and cayenne pepper. Ladle the soup out and garnish each portion with sour cream and garnish the sour cream with pimento. Variation: to turn this into a main course soup, add 12 ounces of strips of raw chicken when you add the beans and corn. Or add 12 ounces chopped cleaned shrimp after you have added the beans and corn and cook for 2 minutes to cook through.

CORN, HOMINY, AND BLACK BEAN TACO SOUP

Steps:

• Heat oil over medium-high heat in a large soup pot and saute onion for a couple of minutes.
• Add beef and brown.
• Add tomatoes, tomato sauce, water, seasoning and carrots. Reduce heat to medium-low and simmer for 45 minutes.
• Add corn, hominy, and beans and simmer for 15 minutes.