THREE BEAN TACO SOUP RECIPES

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TACO BEAN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME



Taco Bean Soup Recipe: How to Make It - Taste of Home image

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."

Provided by Taste of Home

Categories     Lunch

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 14 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
1 pound ground beef
1 envelope taco seasoning
4 cups water
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
1 jar (16 ounces) chunky salsa
Sour cream, shredded cheddar cheese and sliced ripe olives, optional

Steps:

  • In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

Nutrition Facts : Calories 236 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 838mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 13g protein.

BEAN & BEEF TACO SOUP RECIPE | EATINGWELL



Bean & Beef Taco Soup Recipe | EatingWell image

This taco soup is filled with quintessential taco ingredients and flavors--from two types of hearty beans, to corn and ground beef--but it's the toppings that really make this soup stand out. Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.

Provided by Julia Levy

Categories     Healthy Taco Recipes

Total Time 30 minutes

Number Of Ingredients 22

1 tablespoon olive oil
1 cup chopped yellow onion (from 1 medium onion)
¾ cup chopped poblano chile (about 1 medium chile)
1 pound 93/7 lean ground beef sirloin
1 tablespoon minced garlic (about 3 medium garlic cloves)
1 teaspoon ancho chile powder
1 teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (15 ounce) can no-salt-added tomato sauce
1 (15 ounce) can no-salt-added pinto beans, rinsed and drained
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as Rotel)
1?½ cups unsalted beef broth
1 cup fresh or frozen (and thawed) corn kernels
¾ teaspoon kosher salt
? cup chopped fresh cilantro, plus more for garnish
1 medium ripe avocado, cut into small cubes
¾ cup tortilla strips (about 1 ounce)
½ cup sour cream
2 ounces pre-shredded Mexican cheese blend (about 1/2 cup)
Lime wedges

Steps:

  • Heat oil in a large saucepan over medium-high. Add onion and poblano; cook, stirring often, until lightly browned, about 6 minutes. Add ground beef; cook, stirring to crumble, until no longer pink, about 7 minutes. Add garlic, ancho chile powder, cumin, oregano and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add tomato sauce, pinto and black beans, diced tomatoes, broth, corn and salt; bring to a boil over medium-high. Reduce heat to medium; simmer, undisturbed, about 10 minutes. Remove from heat; stir in cilantro. Top evenly with avocado, tortilla strips, sour cream and cheese. Serve alongside lime wedges.

Nutrition Facts : Calories 408 calories, CarbohydrateContent 36 g, FatContent 18 g, FiberContent 9 g, ProteinContent 28 g, SaturatedFatContent 6 g, SodiumContent 606 mg, SugarContent 7 g

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