This was an extremely frugal soup. It has no meat, but has plenty to fill you up. Pair it with bread of some sort and you shouldn't have any complaints.
Taco Bean Soup
1 15 ounce can beans, rinsed (can use pinto, navy or kidney)
4 potatoes, peeled and cubed
1 large sweet potato the size of a football (or equivalent amount of smaller), peeled and cubed
2 cups frozen corn
6 cups broth (I used chicken)
1 envelope taco seasoning (or 1 Tbsp if you buy it in bulk)
1 onion, chopped
2 Tbsp olive oil
salt and pepper to taste
Saute the onion in heated olive oil in a Dutch oven. When the onion is soft, add all the ingredients except the taco seasoning. Heat to boiling, then reduce heat, cover and simmer until the potatoes are soft, about 15 minutes. Stir in taco seasoning, cover and continue to cook 5 more minutes. If desired, garnish with cheese or sour cream.
Note: use a mild taco mix if you have anyone who doesn't like spicy foods.