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Full Online Book HomeLearning KitchenSoups - Bean - Taco Soup
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Soups - Bean -  Taco Soup Post by :Edo_Rajh Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1874

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Soups - Bean - Taco Soup

Weight Watchers

1 lb. ground round
1 lg. onion chopped
1-16oz. can ranch style beans
1-16 oz can pinto beans
1-16 oz can whole kernel corn
1-16 oz can diced tomatoes
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg.dry ranch dressing mix
2 cans water

Brown the ground round with onion drain off. Add the taco sesoning and dry ranch dressing mixes. Add all the canned beans corn and tomates. Do not drain liquids from canned items. Add water, stir, bring to a bubble and let simmer 1 hour.

1 cup = 3points.
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Soups - Bean -  Three Bean Tortilla Soup Soups - Bean - Three Bean Tortilla Soup

Soups - Bean -  Three Bean Tortilla Soup
1 large tomato 2 small onions, finely chopped 2 large garlic cloves, minced 1 (15 oz) can black beans, drained, rinsed 1 (15 oz) can white beans, drained, rinsed 1 (15 oz) can chili beans (zesty sauce), undrained 1 (15 oz) can Rotel tomatoes 1 (14 1/2 oz) can vegetable broth 2 oz finely shredded cheddar cheese bag of tortilla chips Saute tomatoes, onion, and garlic and cook over medium for about 3 minutes, stirring occasionally. Add black beans, then add white beans, chili beans, Rotel, and the broth; mix well. Bring to a boil, then reduce heat and simmer 15-20

Soups - Bean -  Spicy Red Lentil Chili Soups - Bean - Spicy Red Lentil Chili

Soups - Bean -  Spicy Red Lentil Chili
-------- ------------ -------------------------------- 1 medium onion, chopped 1 red bell pepper, chopped 1 fresh jalapeno chile, seeded and finely chopped 1 celery rib, chopped 1 carrot, chopped 3 garlic cloves, minced 2 teaspoons kosher salt 1/2 teaspoon black pepper 4 tablespoons olive oil 2 tablespoons light brown sugar, packed 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons ground cumin 1/2 teaspoon cayenne, or to taste 2 teaspoons dried oregano, crumbled 1 teaspoon dried thyme, crumbled 1 teaspoon dry mustard 2 cups lentils, rinsed and drained 1 Turkish, or 1/2 California bay leaf 2 quarts chicken stock or broth (64