Taco Soup

This is a no-meat version, and everything in the recipe is shelf stable so it's great for food storage or as a vegetarian dish.

3 Cans Beans (use whatever you have on hand- I usually use black, pinto and red beans. You could also try White, Kidney, or Garbanzo)
2 Cans Diced tomatoes (to make it a bit spicier you can use ro-tel)
1 packet taco seasoning

Simmer together 30 minutes, then add a few handfuls frozen corn.
Top with Sour Cream, Cilantro, Cheese, Tortilla Chips, Olives, Avacado, etc. Whatever you like!
*Optional: You can also add onion, bell pepper, cooked ground beef or turkey to Soup.*