Quick Vegetarian Taco Soup

2 Tbsp. cooking liquid (broth, vinegar, water, etc.)
1 onion, chopped
1 (15-oz.) can diced tomatoes
1 (14.5-oz.) can no sodium added Eden Organic Diced Tomatoes with
          Green Chilies
1 (15-oz.) can pinto beans, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
2 cups low sodium vegetable broth
2 cups frozen organic corn kernels
1 (1 1/4-oz.) pkg. reduced sodium taco seasoning mix or
          Taco Seasoning (Low Sodium Substitute) (click here)

Heat cooking liquid in a large stockpot and saute onions.

Add the two cans of tomatoes to the stockpot along with the
beans, broth, and organic corn kernels. Stir.

Add the taco seasoning mix. Bring the soup up to just a boil.

Cover and simmer for 1 hour.

Serves 8.

NOTE: This soup can be served over baked tortilla chips. Cut
Food for Life Sprouted Corn Tortillas into 8ths and put chips on
a baking sheet. Bake in a preheated 400 degree F. oven for 5-6
minutes. It is important to watch the chips closely since they
burn easily. Let chips cool a little before putting into bowls.