My family has
eaten devoured taco soup forever. It is truly a staple in our home. So when we went clean I knew we had to still have it. I do not miss the meat at all and love all the yummy fixins I serve it with. We eat it as a soup, then eat it over brown rice delicious both ways.
Four Bean Taco Soup
3 cans ready cut diced tomatoes
1 can black beans
1 can kidney beans
1 can great northern beans/white
1 can whole pinto beans (not refried)
1/4 cup red onion diced
1 cup frozen corn
1 green pepper diced
2 T. Agave
1 packet taco seasoning (if you like it more spicy or flavorful you may want to use 1 1/2 packets) or *homemade taco seasoning: 1 t. chili powder, 1 t. cumin, 1/2 t. paprika, 1.2 t. garlic powder, 1 t. cornstarch, 1/4 t. sea salt, 1 T. dried onion.
Drain and rinse all beans. Add all ingredients to large stock pot. Cover with water mix and stew for 30 minutes.
This sits great in a crock pot all day and freezes well also!
Serve with guacamole, pico de gallo, green onions, cilantro, multi grain tortilla chips (food should taste good has a delicious one)...