Vegetarian Taco Soup

I make this soup using a variety of beans, mostly what I have on hand, but my favorites are black, garbanzo, and chili beans – use what you like!

This makes a huge pot, I make it on the weekend to eat all week, so you may what to scale it back.

1 T veg. oil
1 large onion – diced
2-3 cloves garlic – pressed/chopped
Cilantro to taste
1 or 2 hot peppers such as jalapeno – diced
6 cups/cans of assorted beans – drained unless Chili Beans
2 cups/cans of sweet corn – drained
2 cans Mexican diced tomatoes with chilies
1 packet ranch dressing
1 packet taco seasoning
2 cups of water
Salt, pepper, Cajun seasoning to taste

In a dutch oven or other large pot, heat oil then add onion, garlic, cilantro, and peppers; sauté until softened. Add beans, corn, tomatoes, seasoning mixes and water, add more or less water to taste. Bring to a boil and allow to simmer for at least 30 mins. Can be served over corn chips and tops with cheese and sour cream or plain yogurt to cut the heat