Taco Soup 

1 tablespoon additional virgin olive oil 

 1/2 container diced onion 

 4 containers Vegetable Broth or water 

 1 (14.5 ounce) can diced tomatoes 

 1 (15-ounce) can dark beans, washed and depleted 

 1 (15-ounce) can pinto beans, washed, depleted, and crushed 

 1 (15-ounce) can corn, depleted 

 ½ container dry polenta 

 1 tablespoon Taco Seasoning 

 1 teaspoon salt 

 1/8 teaspoon pepper 

Heat olive oil in huge pot over medium warmth. Cook onions until delicate and translucent. Include stock, tomatoes, dark beans, squashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Warmth to bubbling. Diminish warmth, and cook 30 minutes.

 Yield: 8 servings (serving size: around 1 glass)

 Formula Notes 

Substitute 1/2 glasses cooked cocoa rice for polenta.

Place corn in a sustenance processor and heartbeat a couple times for a cream-style surface.

Use kidney beans rather than dark or pinto beans