This quick and easy taco soup is a hearty vegetarian option that your whole family will love. Make it ahead and freeze or enjoy it tonight!
It is always good to have a few recipes that you can whip up out of the pantry staples you already have on hand. It’s even better if those recipes also happen to be freezer friendly so that you can simply throw the ingredients together in a bag and freeze them for a later, busier day. And if the recipe happens to ALSO be a family favorite that your kids and husband just love? Well then quite frankly, that’s a recipe you just can’t live without.
This quick & easy taco soup literally comes together in just 10 minutes, including the time it takes to brown the meat! It makes 8 generous servings, I will often mix it up, then cook one half and freeze the other half for later. It is also a great “cheater” recipe for a freezer cooking day!
Step 1: Brown ground beef; set aside.
Step 2: Drain & rinse pinto, kidney, & black beans; pour into pot large bowl (if freezing) or large pot (if cooking immediately).
Step 3: Add tomatoes, tomato sauce, & water to beans; mix well.
Step 4: Add taco seasoning; mix well.
Step 5: Add corn and onion; mix well.
Step 6: Add beef; mix well.
Step 7: If freezing, divide mixture into 2 labeled gallon size freezer bags and freeze. To cook: Thaw if frozen; cook in crockpot on high for 2-3 hours or bring to a boil on stove then reduce heat & simmer for 20 minutes until cooked.
Preparation time: 10 minutes. Cooking time: 2-3 hours in Crock-pot or 20 minutes on stove-top. Number of servings (yield): 8.
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Made the soup today and we both liked it. Served guac and tortillas on the side. Very similar to how we make chili. Will freeze some for the future!!.
This has become a regular in our house. Tons of protein, tastes amazing and so easy! My husband and kids like it with tortilla chips. I used to freeze half of it but now I make it all at once and the leftovers get eaten in two days. Love this recipe
You divide the ingredients for this recipe in 2 gallon freezer bags. The recipe says it yields 8 servings. When you get it out to cook, do you get both bags out or just one ( is one bag 8 serving or both?)
I'm going to make this tonight except I think I will top mine with cheese and maybe black olives, how does that sound to you guys. will that ruin it?
How long will this keep in the freezer?
I made this today and it was great :)
I live in South Africa so I had to make some substitutions for ingredients I didn't have; fresh onion diced; kidney beans and 4 bean mix; regular tomatoes and no tomato sauce. I doubled the ground beef and it made 3 meals. (each meal feeds 5)
thank you, the whole family loves it!
I made this even easier by just dumping everything directly into the bags instead of mixing it all together into a pot first...less dishes! (Yes, I did brown the meat first)
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Can you write a similar article for vegetarians?
Just take out the beef and its vegetarian...right?
Yes, I would think so. The recipe already says next to the beef "or vegetarian crumble". I am vegetarian and am going to try this recipe for sure. Looks yummy.
This sounds yummy but do you have any suggestions on a substitute for the corn? I love corn but I have some digestive issues and corn is a no go unless I want to be in pain for days :) Thanks!
Squash is delish in place of corn!