Taco Soup

• 1 pound Ground Beef
• 1 whole Yellow Onion
• 28 ounces, weight Canned Crushed Tomatoes
• 10 ounces, weight Ro*tel Tomatoes
• 15 ounces, weight Canned Diced Tomatoes
• 14 ounces, weight Chicken Broth
• 15-1/2 ounces, weight White Beans (I Use Navy)
• 15 ounces, weight Black Beans
• 15 ounces, weight Pinto Beans
• 1 envelope (1 Oz. Size) Taco Seasoning Mix

1. Brown ground beef with chopped onion. Drain fat. Place in a large kettle.
2. Use 3 cans of beans, any kind you like. I drain and rinse mine but you don't have to. Add beans, tomatoes and stock to the ground beef. Stir in the taco seasoning. You can add salt and pepper to taste, and red pepper if you like your soup hot! If the soup is too thick for your taste, you can add more stock or water. It depends on how soupy you like it.
3. Cook over medium heat until it boils. Stir now and then to keep it from sticking. Once it starts to bubble, reduce heat and cook on low for at least 30 to 45 minutes.

ground beef, onion, tomatoes, tomatoes, tomatoes, chicken broth, weight white beans, weight black beans, beans, mix

Taken from tastykitchen.com/recipes/soups/taco-soup-5/ (may not work)