TACO SOUP

Compliments of Peggy Sheppard

Taco-soup1 can of diced tomatoes with Chilis;

1 can of dark or white kidney beans;

1 can sweet corn;

1 1/2 tbl spoons of the Taproom’s italian herb blend;

2 garlic cloves; 1/2 onion; or (use the garlic & Cilantro & Onion olive oil);

1/4 cup of the Tuscan olive oil and a dash of red pepper flakes;

Blended and simmered for about 20-30 min.

Topped with flavored nacho strips and/or grated cheese.

Total time 40 min.