Vegetarian Taco Soup

This recipe is adapted from a meat-based taco soup published in Southern Living's 1999 Annual Cookbook. Inexpensive, simple, fast to assemble and clean up. This is a hearty, nutritious meal that doesn't sacrifice taste for ease of preparation.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1 (15 1/2ounce) can pinto beans
• 1 (15 1/2ounce) can dark red kidney beans
• 1 (15 1/2ounce) can corn
• 2 (14 1/2ounce) cans green beans
• 1 (14 1/2ounce) can stewed tomatoes
• 1 (14 1/2ounce) can diced tomatoes with juice
• 1 (10 ounce) can diced tomatoes with green chilies
• 12  ounces beer
• 1 (1 1/4ounce) envelope  taco seasoning mix
• 1 (1 ounce) envelope  ranch dressing mix
• 6  corn tortillas
•  vegetable oil
•  salt, to taste
•  cheddar cheese, to taste (optional)

Directions

1. Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
2. Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
3. Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
4. Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
5. Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
6. Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
7. Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.