Three Bean Taco Soup Recipe

I haven't always been a fan of soup, but this winter, soup just seems so delicious on a cold Winter day!  We had this Three Bean Taco Soup last night for dinner.  It's a bit spicy for the kids' tastes, but hubby and I love it!

Ingredients:

• two pounds ground beef (I used lean longhorn beef)
• one onion, diced
• one can of pinto beans
• one can of kidney beans
• one can of black beans, rinsed and drained
• one can of fire roasted tomatoes
• one can of tomatoes with green chiles
• four cups of water
• ½ – one tablespoon chili powder (depending on how spicy you like it)
• two teaspoons onion salt
• one teaspoon garlic powder
• one teaspoon cumin
• one teaspoon sugar
• one teaspoon oregano

Directions:

1. Brown meat and onions in a pan.  When fully cooked, drain the grease.
2. Add in the rest of the ingredients – pinto beans, kidney beans, black beans, fire roasted tomatoes, tomatoes with green chiles, water, chili powder, onion salt, garlic powder, cumin, sugar, and oregano.
3. Stir to mix well and cook on medium high for 30-45 minutes OR place in a slow cooker and cook on high for 6-8 hours on low.
4. Serve!  Can be served with corn tortillas, corn tortilla chips, sour cream, diced avocado, cheese, jalapenos, etc.