Santa Fe Soup

Name: Santa Fe Soup Recipe
Yield: 12
Ingredients: 2 lbs ground venison; 1/2 onion chopped; 2 cans diced tomatoes; 2 cans mexicorn; 1 can black beans; 1 can red kidney beans; 1 can blackeye peas; 2 packets hidden valley ranch mix; 1 packet taco seasoning

Number of Servings: 12

Ingredients

2 lbs ground venison1/2 onion chopped2 cans diced tomatoes2 cans mexicorn1 can black beans1 can red kidney beans1 can blackeye peas2 packets hidden valley ranch mix1 packet taco seasoning

Directions

Brown the meat and onions in a dutch oven. Combine tomatoes, blackeyed peas, black beans, kidney beans drained and rinsed (if you are mindful of sodium content) and 2 cans mexicorn. Mix in 2 packets of hidden valley ranch mix and taco seasoning and 1 1/2 cups of water (you may need a little more water if you drained and rinsed your beans). Cook 2 hours on simmer or crockpot.

Serving Size:�12 1 cup servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 328.0
Total Fat: 6.5 g
Cholesterol: 74.0 mg
Sodium: 1,101.9 mg
Total Carbs: 36.5 g
Dietary Fiber: 6.7 g
Protein: 28.8 g

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