This is the recipe from a pub here in Birmingham that has since closed but they had some good food and one of the best was their Taco Bean Soup. This is a fairly large recipe so we normally half it and still have enough for a couple of dinners and some leftovers to freeze. It freezes well and like many soups is better reheated the next day. We cooked up a 6qt cast iron dutch oven full this weekend. No pictures, but it is just soup. We play with it and do different things, sometimes I sub Rotel for the diced tomatoes, sometimes I sub beer for the water, whatever I am in the mood for.
Irish Deli's Taco-Bean Soup
3 pounds hamburger meat
2 green bell peppers, diced
1 large yellow onion, diced
3 packets taco seasoning (McCormick's)
2 small cans (15.5-16 oz) black beans
2 small cans kidney beans
2 small cans pinto beans
2 small cans red beans
2 16 oz cans tomato sauce
2 16 oz cans whole yellow kernel corn
2 14.5 cans diced tomatoes
2 tablespoons pepper
1 tablespoon salt
2 cups water
Saute onions and bell peppers in virgin olive oil.
Add onions and bell peppers to hamburger meat as it browns.
Stir in taco seasoning.
Stir in cans of beans. (note - do not drain the canned beans, use the liquid)
Add tomato sauce, corn, diced tomatoes, salt, pepper and water.
Simmer about 2 hours.
