Friday, October 11, 2013

Brittany's Taco Soup (C2)

Recipe Author: Brittany Simpson

This is perfect for freezing portions ahead of time for 
those of you out there that are too busy to cook every day!

1 can of black beans
1 can of red kidney beans
1 can of pinto beans (sometimes I use other kinds of beans as well)
3 cans of crushed tomatoes (See Note 1 below for C3)
1 can of corn
1 pound of ground turkey
half diced onion
1 packet of taco seasoning
1 packet of ranch seasoning
Any additional vegetables you like such as diced bell peppers, etc.

Sauté onion with the ground turkey and season your meat the way you enjoy it.

When cooked all the way, transfer it to a large pot with the other ingredients!

Do not drain any of the cans. Bring to a boil and then turn down the heat to low and simmer covered for at least an hour and a half (the longer it simmers, the tastier it gets!).

You can top it with fat free sour cream (1-2 Tbsp per serving), fat free cheddar cheese (1-2 Tbsp per serving) and avocado (if this is not your first time through C2).

This is one of those recipes that tastes better the next day!

C3 note:
In C3, you can use Rotel canned tomatoes (which have chiles in them)

In C2, this is not a dinner recipe due to the starches.  In C3, it's your choice whether to eat this later in the day.

The ENTIRE recipe contains:
12 starch servings (assuming three 1/2 cup servings per can on the beans and corn)

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