Taco Soup (WFPBNO)

We made this soup last winter at work and I had forgotten all about it. I found this last week and it needs to go into rotation this fall.  This is based on a recipe that uses chicken, which of course I didn't use. I did throw in a handful of soy curls (they aren't in the picture) as an after though. As long as you buy salt free or reduced sodium canned goods you will keep a handle on the amount of sodium involved.

• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can petite diced tomatoes
• 1 heaping cup frozen corn
• a handful of soy curls
• 3 (10 ounce) cans green enchilada sauce
• 1 1/2 cups vegetable broth
• 1 package taco seasoning
• Garnish: fresh sliced jalapeno, lime, tortilla chips, cilantro

Add all the ingredients, except for garnishes into soup pot. Give it a good stir and bring to a boil.

Then, lower heat to a simmer and cook 20-25 minutes. 

Serve warm with garnishes.

Makes about 6 large servings. Enjoy!!