Taco Soup

13 Sep

 Yesterday was my friend Sarah and I’s second annual soupathon! We spent the afternoon whipping up four delicious heart-warming soups! With a little girl-talk on the side! My favorite part of course!

We divided the soups into single-serving containers and popped ’em in the freezer! Convenient to grab as we head out the door to work. Or better yet, for those evenings that I just don’t feel like cooking.

This soup is kind of similar to a bowl of chili. Chock full of meat, beans, and tomatoes. All in all, very hearty and filling.

Taco Soup

1 pound lean ground beef

1 onion, chopped

4 cloves of garlic, minced

1 packet taco seasoning

3 cups water, divided

2 28-oz cans diced tomatoes

1 15-oz can tomato sauce

2 15-oz cans kidney beans

1 15-oz can corn

toppings: sour cream, shredded cheese, pico de gallo, guacamole, or tortilla chips/strips

Heat a large soup pot over medium heat. Brown the ground beef with the onion and garlic. When almost browned, add the taco seasoning packet and 1 cup of water. Mix until seasoning is well incorporated. Add remaining ingredients and bring to a boil. Then cover and reduce the heat. Simmer for fifteen minutes. Serve with desired toppings.


One Response to “Taco Soup”

  1. Cranberry Morning September 16, 2011 at 8:51 am #

    This looks delicious, and a great time of year for a hearty soup like that!

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