Taco Soup

This is a delicious way to finish off a pot of beans. Usually by the end of my bean pot there are still some beans in it with quite a bit of the cooking liquid. Since I cook the beans in broth this is still a very nutrient dense liquid. We’ve talked about the wonderful benefits of broth several times and especially that it is a protein sparer enabling us to have meat less often but still maintain excellent health. Because of this, I want to use this broth/liquid to it’s full advantage. This Taco Soup is an excellent way to do that.

A quick internet search will yield many Taco Soup recipes. Most of them call for powdered ranch dressing. I don’t buy that and have actually never used it so I’m not even sure what ingredients are in it to try to duplicate. No matter. We like this version just fine. I do use some of my pantry storage items for this as opposed to all fresh. But I’m sure it would be spectacular using fresh tomatoes and fresh mild peppers.

I make this soup with just about any type of bean. It is wonderful with pinto, black, white or red beans.  You can also use chunks of meat (beef or game) instead of ground.  Add more meat if you like a meatier soup.

Taco Soup

1/4 to 1/2 pound ground beef or game
1 medium onion, chopped
1 Tablespoon chili powder
2 teaspoons ground Cumin
1/4 to 1/2 teaspoon ground Cayenne Pepper
1 teaspoon Paprika
2 cloves garlic finely minced
Leftover cooked beans plus their juice
1 14 ounce can tomatoes with juice
2 cups frozen corn or 1 can corn
1 4 ounce can green chilies
Additional broth/water as needed to make a soup like consistency

In a large soup pot, brown the ground beef along with the onions. Then add the chili powder, cumin, cayenne pepper and paprika. Allow to cook for a minute or two for flavors to coat the beef. Add the garlic and stir then add the beans and juice, tomatoes, corn and green chilies. Stir well and heat through. Add salt and pepper to taste plus additional broth/water as needed.


Shredded cheese
Clabber Cheese
Sour Cream
Tortilla Chips/Tortilla Strips
Chopped onion or green onions
Chopped tomato

Put any or all toppings on bowl of soup at serving time. For the tortilla chips/strips, I use leftover tortillas cut in either triangles or strips and lightly fried in coconut oil. Yum!

This makes a very ample amount of soup and was enough for one dinner and one lunch for my family of five (2 adults, 2 teen girls, 1 toddler boy).

This dish uses only 1/2 pound of ground meat (you could certainly add more or even omit if desired, remember the broth is nutrient dense), I like to use the other half pound of beef as a pizza topping the next night or I’ll brown it and freeze for future use.

Here are links/recipes that I used when figuring out how to make taco soup for us;

Taco Soup from Cooking Gluten Free
Taco Soup from The Prudent Homemaker
Also Black Bean Soup from Nourishing Traditions by Sally Fallon Morell

Photo Credit: Basswulf on Flickr

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Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.

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