TACO SOUP

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2 tablespoons olive oil (if using meat sub or ground turkey)

1 pound ground beef or turkey OR 1 pkg. Morningstar Crumbles

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon Splenda

One 16-ounce can chili beans, undrained (NOT chili, just chili-seasoned beans)

One 15-ounce can kidney beans, undrained

1 cup frozen corn – optional

One 10-ounce can tomato soup, undiluted

2 cups water

Two 14-ounce cans peeled and diced tomatoes, undrained and pureed

One 4-ounce can diced green chilies

One 4-ounce can sliced olives

One 1.25-ounce envelope taco seasoning

3 teaspoons Penzey’s Chili 9000 or chili powder

If using hamburger: In a large saucepan brown hamburger until just no longer pink, breaking it up with a wooden spoon into small chunks. Remove from pan and drain grease, reserving 1 tablespoon. Sauté the onions and garlic with the Splenda in reserved grease, until onions are soft and golden. Return hamburger to the pan.

If using veggie meat or turkey: In a large saucepan heat the olive oil over medium heat. Sauté the onions and garlic with the Splenda until onions are tender and golden. Add turkey or crumbles and sauté until turkey is no longer pink, breaking into small chunks.

Add to the meat/onion mixture the chili beans, kidney beans, corn, tomato soup, water, tomatoes, green chilies, olives, taco seasoning, and chili powder. Bring to a boil. Reduce heat to low and allow to simmer for 1 1/2 – 2 hours, stirring occasionally. Serve with your choice of toppings, such as tomatoes, avocados, shredded cheese, sour cream, etc. Makes 12 servings about 1 cup each.

Per serving: Calories 241; Protein 13; Fat 11 g; Carbs 18; Sodium 470 mg