Taco Soup

• 3 cups dry pinto beans
• 1 pound cooked hamburger, drained
• 1 can sweet corn, drained (or 1 cup frozen)
• 1 can olives, drained and sliced
• 1 can diced tomatoes
• 2 packets taco seasoning

In large soup pot (6-8 qt.) put 3 cups dry beans, 12 cups water, and 1 tablespoon salt. Cook for about 2 1/2 hours or until soft.

Add remaining ingredients and simmer for about 15 minutes to an hour. Serve with corn chips and cheese.

Adapted from a recipe by Crystal Miller at www.thefamilyhomestead.com.
Used by permission.