Taco Soup (Jennifer Clark)

1 lb bulk pork sausage

1 lb ground beef

1 envelope taco seasoning

4 c water

2-16 oz can kidney beans, rinsed and drained

2-15 oz can pinto beans, rinsed and drained

2-15 oz can garbanzo beans, rinsed and drained

2-14.5 oz can stewed tomatoes, with juice

2-14.5 oz can Mexican diced tomatoes, with juice

1-16 oz jar salsa

toppings:

sour cream, shredded cheddar cheese, olives, avocados

In a soup kettle, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in water, beans, tomatoes, and salsa. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes or until heated through, stirring occasionally. Garnish with toppings if desired.