Southwest Taco Soup

• 1 pound ground beef
• ½ cup chopped onion
• 1 can (15 ounces) black soybeans, rinsed and drained
• 1 can (15 ounces) chili beans in mild sauce
• 1 can (14.5 ounces) diced tomatoes
• 1 can (4 ounces) green chilies, chopped
• 1 package (1.25 ounces) taco-seasoning mix
• 2 cups beef broth
• 1 cup frozen corn
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Cook ground beef in skillet until meat is thoroughly cooked; drain. Add onion, and cook an additional 5 minutes to sauté onion. Place meat mixture in a lined slow cooker. Add black soybeans, chili beans, tomatoes, green chilies, taco-seasoning mix, beef broth and corn. Stir to combine. Place on low setting, and cook for 4–6 hours. Serve with grated cheese, avocado, corn chips and sour cream.

Makes 6–8 servings

Nutrition per serving (318 g): 210 calories; 6 g fat (2 g saturated; 0 trans fats); 30 mg cholesterol; 870 g sodium; 21 g carbohydrate; 6 g fiber; 20 g protein; 3 mg iron; 51 mg calcium