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Taco Minestrone Recipe

Taco Minestrone Recipe

It's nice to have a winter pick-me-up like this soup to call on when I need a speedy and filling entree for supper. Almost as fast as I can open a few cans, I'm ladling out steaming bowlfuls.—Carole Holder, Norman, Oklahoma
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 1/2 pound ground beef
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 2 cans (10-3/4 ounces each) condensed minestrone soup, undiluted
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained


  • 1. In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 217 calories, 5g fat (2g saturated fat), 17mg cholesterol, 1381mg sodium, 29g carbohydrate (3g sugars, 7g fiber), 13g protein.

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