EASY TACO SOUP RECIPE WITH BLACK BEANS RECIPES

Name: Black Bean Taco Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 lb ground beef; 1/2 cup chopped onion; 1 (1 1/4 ounce) package taco seasoning mix; 1 ounce ranch dressing mix; 1/2 teaspoon ground cumin; 28 ounces diced tomatoes; 16 ounces black beans, rinsed and drained; 15 1/4 ounces whole kernel corn, drained; 14 1/2 ounces diced tomatoes with mild green chilies; 1/2 cup shredded cheddar cheese

BLACK BEAN TACO SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...

Black Bean Taco Soup Recipe - Food.com - Recipes, Food ... image

This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1/2 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 ounce ranch dressing mix
1/2 teaspoon ground cumin
28 ounces diced tomatoes
16 ounces black beans, rinsed and drained
15 1/4 ounces whole kernel corn, drained
14 1/2 ounces diced tomatoes with mild green chilies
1/2 cup shredded cheddar cheese

Steps:

In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.

Nutrition Facts : Calories 618, FatContent 23.9, SaturatedFatContent 10, CholesterolContent 91.9, SodiumContent 1371, CarbohydrateContent 66.4, FiberContent 15.2, SugarContent 11, ProteinContent 40.1

PLANT-BASED BLACK BEAN TACO SOUP RECIPE | ALLRECIPES

Plant-Based Black Bean Taco Soup Recipe | Allrecipes image

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Provided by CookingWithShelia

Categories Everyday Cooking Vegetarian Soups and Stews Soup

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
1 medium green bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
2 stalks celery, chopped
2 medium carrots, chopped
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (32 fluid ounce) container vegetable broth
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
¼ cup frozen corn
½ teaspoon ground cumin, or to taste
¼ teaspoon chili powder, or to taste
¼ teaspoon smoked paprika, or to taste
salt to taste

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts : Calories 291.6 calories, CarbohydrateContent 48 g, FatContent 6.1 g, FiberContent 16.3 g, ProteinContent 13.9 g, SaturatedFatContent 0.7 g, SodiumContent 1568.2 mg, SugarContent 5.7 g

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BLACK BEAN TACO SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...

This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well.
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