Taco Soup

Taco Soup is another one of those recipes that I thought everyone knew. I knew this recipe when I could barely boil water. Recently I was chatting with a friend about our mutual love of soup and she said she wished she knew more really quick soups. We chatted about the really easy chili I make on busy nights and then Taco Soup came up. Turns out not everyone knows about this very easy soup so I thought I would share. We can all use a few more really quick options. This is also well received at pot lucks and group dinners.

Let’s start with the one big con of this recipe. The basic recipe is made with nearly all canned ingredients. If you know me you know I love fresh fruits and vegetables. We all know that canned ingredients usually have a lot of added sodium and many cans have contaminants. Thankfully since I started cooking there are so many more really good options for organic canned foods. We hardly use canned ingredients, but our most frequent are the canned tomatoes, olives, green chili and sometimes beans.

All that said the pros outweigh the cons for this recipe. The first is that we usually have the ingredients on hand for this recipe. Second, the recipe comes together quickly and can be made special by adding a few extra fresh ingredients. Most importantly to me all the ingredients are real whole foods. Finally, this recipe can also be made even more special and delicious with a few extra fresh ingredients. Enjoy!



  • 1 Large Yellow Onion, chopped
  • 1 lb. Local Grass Fed Ground Beef
  • 1 Tablespoon minced garlic
  • 1 can organic pinto beans, drained
  • 1 can organic black beans, drained
  • 1 cup organic yellow corn (we use frozen)
  • 1 can organic diced tomatoes
  • 1 can organic tomato sauce
  • 1 Tablespoon cumin
  • 1 Tablespoon Seasoning Salt (home made equivalent)


  1. In a large dutch oven combine the onion, ground beef and garlic. Cook over medium heat until beef is completely cooked.
  2. Dump in the beans, corn, tomatoes, tomato sauce and seasoning. of the seasoning salt
  3. Add water a little higher than the ingredients. Simmer until the ingredients are warmed through or longer adding water as needed.

Notes: This recipe comes together in just about 15 minutes, but like most soups tastes better the longer it cooks or even reheated the next day.
Serving Suggestion: I mentioned above that I like to add a few fresh things to make this recipe better. I like to seed and dice a red pepper and add it right at the end of the beef cooking step.  When the recipe is done I love to serve it with lime wedge, chopped green onion, chopped cilantro, chopped avocado and sour cream. My kids like me to serve it with cheese, organic tortilla chips and guacamole. 🙂


About Rachel

Owner @ Brown Box Organics.
This entry was posted in Avocado, Beans, Beef, Garlic, Herb, Onion, Peppers, Slow Cooker, Tomato and tagged , , , , . Bookmark the permalink.

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