Tex/Mex Soup

By tbarg

Linda's Soup

Ingredients

• 1 can (796 mL) diced tomatoes
• 1 can (540 mL) Alymer Accents Spicy Red Pepper tomatoes
• 1 can pinto beans, rinsed and drained
• 1 can Romano beans (or black-eye peas), rinsed and drained
• 1 can corn, NOT drained
• 1 lb. hamburger
• 1 chopped onion
• 1 pound Velveeta cheese, cubed into approx. 1 inch pieces

Details

Servings 8

Preparation

Step 1

Brown hamburger and onion. Combine the rest of the ingred. and add to the hamburger mix, except the cheese. Heat. Once heated stir in the cheese until melted.
Soup can be frozen.