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Taco Bean Soup Recipe
Taco Bean Soup Recipe photo by Taste of Home

Taco Bean Soup Recipe

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"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."
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 12-14 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

1 serving (1 cup) equals 236 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 838 mg sodium, 23 g carbohydrate, 6 g fiber, 13 g protein.

Directions

  1. 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. Yield: 12-14 servings.
Originally published as Taco Bean Soup in Quick Cooking November/December 2003, p42

Nutritional Facts

1 serving (1 cup) equals 236 calories, 10 g fat (3 g saturated fat), 28 mg cholesterol, 838 mg sodium, 23 g carbohydrate, 6 g fiber, 13 g protein.

Reviews for Taco Bean Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 23, 2010

I have made this recipe several times with variations. This recipe is 5 star as written, however my nine year old prefers it with less heat. I like to use Rotel Tomatoes with Cilantro & Lime. Because the majority of people I serve are vegetarian we often leave out any "meat" likeness and it still has great flavor and is very filling. This recipe make about a gallon of soup so make sure your pot is large enough to handle it all. I would give this more stars if possible. =D

MY REVIEW
Reviewed Apr. 8, 2010

This is a fantastic version of chili that is so simple to make with basic ingredients that are already on hand. It is so easy to adapt for a large crowd. The variation of beans and addition of sausage creates a different texture in the mouth. I usually add a can of black beans for even more color.

MY REVIEW
Reviewed Oct. 25, 2009

I did not use sausage as I didn't have it. I the Seasoning for Tacos mix from this site in place of packaged taco seasoning. I replaced kidney beans with black beans as we like them better. I used Fire-roasted tomatoes in place of stewed because that is what I had. I added the can of green chilies as suggested. My salsa and mexican diced tomatoes were too spicy for some of my family so they had to dilute it with some tomato soup which worked just fine. I served as suggested with the addition of tortilla chips. This went together quickly and was a perfect week-night meal. Can't wait to make it again!

MY REVIEW
Reviewed Jun. 22, 2009

I didn't have garbanzo beans & used black beans instead. Added sauteed garlic & onions; added an extra package of taco seasoning & increased the water to 6 cups (I thought this was closer to a stew). This will become a staple in my house! Dee Dee

MY REVIEW
Reviewed Feb. 4, 2009

this is a big favorite in our house - the only changes i made was i used 2 lbs ground beef instead of the sausage... replaced the garb beans w/either black beans or great northern beans - and cut down by 1 can of any of the beans if i felt it was too thick.

we also crush some tortilla chips on top! yum!

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