HEALTHY TACO SOUP RECIPES

Name: Healthy Taco Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10 serving(s)
Ingredients: 2 teaspoons canola oil (or olive oil); 1 large onion (sliced or diced); 1 1/2 lbs ground beef (I prefer lean); 1 (28 ounce) can diced tomatoes; 1 (15 ounce) can tomato sauce; 4 cups water; 1 (35 g) envelope taco seasoning mix (regular or spicy, your call); 4 large carrots, peeled and sliced into coins; 1 -2 cup frozen corn (more is better); 1 (19 ounce) can black beans (rinsed and drained) or 1 (19 ounce) can beans, of your choice (rinsed and drained)

HEALTHY TACO SOUP RECIPE - FOOD.COM

Healthy Taco Soup Recipe - Food.com image

I played around with a standard recipe to add more vegetables to an already great soup. It's something my kids ask for instead of chili these days.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1 -2 cup frozen corn (more is better)
1 (19 ounce) can black beans (rinsed and drained) or 1 (19 ounce) can beans, of your choice (rinsed and drained)

Steps:

Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.

Nutrition Facts : Calories 272.5, FatContent 11.8, SaturatedFatContent 4.2, CholesterolContent 46.3, SodiumContent 464.8, CarbohydrateContent 25.1, FiberContent 6.5, SugarContent 6.7, ProteinContent 18.2

TACO SOUP RECIPE | EATINGWELL

Taco Soup Recipe | EatingWell image

We gave the plain old taco an easy, one-bowl makeover by turning it into soup! We garnish this zippy dish with pickled jalapeños, Cheddar cheese and tortilla chips, but feel free to mix it up with any of your favorite taco toppers.

Provided by Hilary Meyer

Categories Healthy Taco Recipes

Total Time 40 minutes

Number Of Ingredients 12

Ingredients

1 pound lean ground beef
1 small onion, chopped
1 medium red bell pepper, chopped
2 tablespoons chili powder
? teaspoon salt
4 cups low-sodium beef broth
1 (15 ounce) can diced tomatoes with green chiles
1 (15 ounce) can no-salt-added pinto beans, rinsed
2 tablespoons lime juice
½ cup chopped pickled jalapeños
½ cup shredded Cheddar cheese
1 cup crumbled tortilla chips

Steps:

Cook ground beef, onion, bell pepper, chili powder and salt in a large pot over medium-high heat, stirring and breaking up any chunks with a wooden spoon, until the vegetables have softened and the beef is no longer pink, 4 to 6 minutes. Stir in broth, tomatoes and beans. Bring to boil over high heat. Cover and reduce heat to maintain a gentle simmer. Cook until the vegetables are tender, about 20 minutes. Stir in lime juice. Serve the soup garnished with jalapeños, Cheddar and tortilla chips, if desired.

Nutrition Facts : Calories 274.7 calories, CarbohydrateContent 16.2 g, CholesterolContent 58.5 mg, FatContent 12.6 g, FiberContent 4.9 g, ProteinContent 24.3 g, SaturatedFatContent 5.1 g, SodiumContent 697.5 mg, SugarContent 2.7 g

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