Taco Bean Soup

• 1 pound
• sausage
• 1 pound ground beef
• 1 envelope taco seasoning
• 4 cups water
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
• 1 jar (16 ounces) chunky salsa
• Sour cream, shredded cheddar cheese and sliced ripe olives, optional

1. In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

pound, sausage, ground beef, taco, water, kidney beans, pinto beans, garbanzo beans, tomatoes, tomatoes, chunky salsa, sour cream

Taken from www.tasteofhome.com/recipes/taco-bean-soup/ (may not work)