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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Soup Recipe

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This recipe for Taco Soup is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can fat free refried beans
1 can black beans
1 can white beans
1 can ready cut tomatoes
1 can ready cut tomatoes (Mexican or jalapeno flavor)
2 c frozen corn
1 medium onion, diced
1 can fat free chicken broth
1 pkg taco seasoning mix
Directions:
Directions:
Add all ingredients, including liquid in beans and tomatoes. Stir well to mix. Soften the onions in a little margarine or cooking spray and then add to soup.

All cans should be 14-16 oz size.
Number Of Servings:
Number Of Servings:
8 cups
Personal Notes:
Personal Notes:
I got this recipe from my old boss at Gateway. It is really good and easy to make. For those that care, it is one weight watcher point per 8 oz cup. Even if you are not on a diet, it is great and very filling.

You can freeze this as well.

A couple of drops of beano is optional, but recommended.

 

 

 

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