Taco Soup

* vegetarian, gluten free options

Taco Soup

Amiee's mom gave us this recipe and we've made it countless times for our guests.  It's popular, tasty, and easy to make!


  • 1 pound of ground meat (turkey, beef, and bison are all meats we've used.  We have also made it vegetarian by leaving this ingredient out.)
  • 3 cans of beans (3 different kinds – we usually use red kidney, black, and garbanzo.  We also usually get dry beans rather than canned and use 1 to 1.5 cups of dry beans of each variety)
  • I can of diced tomatoes or Rotel, or 2 large tomatoes peeled and diced
  • 1/4 onion diced
  • 2 tbsp saute oil
  • 1/2 cup of frozen sweet corn kernals (optional)
  • 1 packet of taco seasoning
  • 1 – 1.5 cups of water


  • Fry meat in pan until brown.  Drain off excess grease and set meat aside.
  • Put oil in large pot and add diced onion, saute until onion pieces are transparent
  • Add beans, tomatoes, taco seasoning and water
  • Bring to a boil, and add corn kernals
  • Reduce heat, add cooked meat, and simmer for 20-30 minutes
  • If you think it is too dry, add more water.  If you make a larger batch or need to add quite a bit of water, consider adding another 1/2 packet of taco seasoning for added flavor.

If you like this post, check out our other recipes here.

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