Taco Soup

• 1 lb. ground turkey or beef, browned in a skillet (or ready-to-use Boca Meatless ground burger or Quorn Grounds for vegetarian options) - Meat Case or Freezers
• 1 small onion, chopped - Produce
• 1 green pepper, diced - Produce
• 1 package Hain taco seasoning mix - Aisle 4
• 2 cans 16 oz. each Eden kidney beans - Aisle 2
• 2 cups organic Tree of Life frozen whole kernel corn - Freezers
• 16oz. can Meditteranean Organic black olives, drained and sliced - Aisle 3
• 46oz. can Campbell's organic tomato juice - Aisle 4
• 1 cup whole wheat shell macaroni - Bulk Aisle 5
• Topping: Your choice of chips, shredded cheese, sour cream, avocado slices, and shredded lettuce

Using a soup pot, brown meat with taco seasonings, onion, and green pepper, or if using vegetarian options, saute onion and taco seasonings with some olive oil, and then add product. Add beans (not drained), corn, sliced olives, and tomato juice. Bring to a boil, stirring often. Reduce heat and cook for 30-45 minutes so flavors can blend. Finally, slowly add the macaroni and cook until tender, stirring often and adding water to thin only if soup gets too thick and soup starts sticking to the bottom of the pan.

Serves 8-10