Taco soup

INGREDIENTS

• 15 oz black beans
• 15 oz pinto beans
• 15 oz navy beans
• 15 oz cow peas
• 15 oz green beans
• 15 oz corn
• 1 onion
• 14 oz tomato sauce
• 10 oz tomatoes
• 1¼ oz taco seasoning
• 1 oz ranch dressing mix
• ¼ cup sour cream
• 3 oz cheddar cheese
• 1 tbsp tabasco
• 1 jalapeño pepper
• 1 scallion
• 1 cup tortilla chips

TOOLS

• 1 knife
• 1 soup pot
• 1 wooden spoon
• 1 colander
• 1 mortar
• 1 grater
• 8 bowls

Peel and chop the onion. Dice the tomatoes.

Grate cheddar cheese using a grater.

Slice the jalapeno pepper and scallion.

Crush tortilla chips using a mortar.

Rinse and drain the black beans, pinto beans, navy beans, cowpeas, green beans and corn in a colander.

Place the contents of the colander in a soup pot and bring to a boil. Cook for 1 minute before adding the diced tomatoes, tomato sauce, jalapeño pepper, and scallion slices. Add 2 cups of water and season with taco seasoning. Then mix in the ranch dressing mix for 2 minutes using a wooden spoon. Cook for 45 minutes on low heat to make a soup, then remove from heat.

Transfer the soup to a bowl and top it with sour cream, tabasco, grated cheese and crushed tortilla chips.

It’s ready to be served !