Southwestern Soup

Ingredients

• 14 oz beef broth canned
• 15 oz black beans rinsed drained canned
• 14.5 oz canned tomatoes diced green undrained canned
• 14.5 oz canned tomatoes diced undrained canned
• 2 cups kernel corn whole white yellow frozen
• 6 servings toppings: cream and cilantro fresh sour chopped
• 2 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 1 pound ground beef 
• 1 cup onion coarsely chopped
• 0.3 teaspoon pepper 
• 32 oz kidney beans light red rinsed drained canned
• 0.3 teaspoon salt 
• 1 oz taco seasoning 

Equipment

• dutch oven

Directions

1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.
2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving.
3. Serve with desired toppings.