Fabulous Taco Soup

1 lb ground beef

1 medium onion

15 oz kidney beans with juice

15 oz corn with juice

15 oz tomato sauce

1 package taco seasoning mix

2 cans tomatoes

Brown ground beef with onion. Add kidney beans, corn, tomatoes and tomato sauce. Add package of taco seasoning. Simmer 20 to 30 minutes. Serve with grated cheese, tortilla chips, sour cream and salsa.

Bean Chalupa (Lesli Goodman)

1 lb dry pinto beans (approx. 2 1/2 cups)

3 lbs pork roast

7 cups water

1/2 cup onion, minced

2 cloves garlic, minced

1 Tbsp salt

2 Tbsp chili powder

1 Tbsp cumin

1 tsp oregano

4 oz green chilies

Place all ingredients in a large heavy kettle or Dutch oven. Cover and simmer about 5 hours or until roast is fork tender. Remove roast and break up with fork. Return meat to pot, discarding bones and fat. Simmer, uncovered, until thick, about 1/2 hour. Serve over chips. Top with grated cheese, shredded lettuce, diced tomatoes and avocado, sliced green onions, olives, salsa and sour cream as desired.

Sausage and Bean Casserole

12 slices white sandwich bread

2 pounds smoked Polish sausage, halved lenghtwise and cut in pieces

2 large onions, chopped

8 cloves garlic, chopped

1/2 cup tomato paste

14.5 oz chicken broth

1 cup dry red wine

1 tsp dried thyme

4 cans Great Northern beans, rinsed and drained

In a food processor, pulse bread until large crumbs form, season with salt and pepper, set aside.

Preheat oven to 375*F. In a 6-quart saucepan, cook sausage, onion and garlic stirring occasionally until onions are translucent and sausage is starting to brown, about 15 to 20 minutes.

Add tomato paste, broth, wine thyme and 2 cups water, bring to a boil. Reduce to a simmer, add beans. Simmer, stirring occasionally until slightly thickened but still soupy, about 10 minutes.

Stir in 2 cups of breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes. Top with remaining breadcrumbs.

Bake on a baking sheet until top is golden, about 30 minutes.

Tomato Lime Black Bean Soup

2 Tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp brown sugar

2 cans black beans

4 c broth

28 oz diced tomatoes with juice

4 dashes chipotle tabasco

1/2 cup chopped cilantro

2 Tbsp lime juice

Cook onion and garlic in oil with brown sugar until translucent and caramelized, about 10 minutes.

Add beans and broth, bring to a boil. Reduce heat and simmer for 45 minutes. Add tomatoes, simmer for 15 minutes more.

Remove 2 cups of the soup and puree with chipotle and cilantro, return to the pot.

Stir in lime juice and season with salt.

Ladle soup into bowl and top with guacamole if desired.