Taco Bean Soup

This recipe was taken from a page in the Quick Cooking Taste of Home Magazine. It was borrowed several times to feed a hungry group of technicians in Colorado. I was told they loved it and the recipe was requested over and over again. I'm not a big fan of pork, so I may try to use a vegetarian type sausage and beef next time.

• Ready In: 1 hr
• Serves: 12-14

Ingredients

• 1  lb bulk pork sausage
• 1  lb ground beef
• 1 (1 1/4ounce) packet  taco seasoning
• 4  cups water
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 ounce) cans garbanzo beans, rinsed and drained
• 2 (14 1/2ounce) cans stewed tomatoes
• 2 (14 1/2ounce) cans Mexican-style diced tomatoes, undrained
• 1 (15 ounce) jar chunky salsa
•  sour cream
•  shredded cheddar cheese
•  sliced ripe olives

Directions

1. In a soup kettle, cook sausage and beef over medium heat until no longer pink; drain.
2. Add taco seasoning and mix well.
3. Stir in water, beans, tomatoes and salsa.
4. Bring to boil.
5. Reduce heat and simmer uncovered for 30 minutes or until heated through, stiring occasionally.
6. Garnish with sour cream, cheese and olives if desired.