There are a million versions of Taco Soup floating around the web. This is mine. It is kind of like a bowl of chili and a taco had a baby.
- 1 large bottle of V8 or similar vegetable/tomato juice
- 15 oz can garbanzo beans drained
- 15 oz can corn drained
- 15 oz can black beans
- 15 oz petite diced tomato
- 1½-2 lb ground beef browned
- Taco seasoning to taste
This is really a versatile soup. you can mix and match ingredients. Example, you can use kidney beans instead of black beans. Sometimes I’ll use tomato sauce instead of diced tomatoes. Use more meat if you like a very hearty soup. And, of course, you don’t have to use canned ingredients. You can use veggies straight from the garden and dried beans, if you like. Vegetarian? Leave out and meat or sub some veggie crumbles.
If you’re using packets of taco seasoning, plan on 2 or 3 packets of seasoning. I typically use a blend from Pendery’s and just add seasoning to taste. (Seriously… Pendery’s Taco Seasoning is awesome. Check it out!) I’ll often also add cumin, a few pinches of cayenne and some onion powder. The soup is pretty much ready to go as soon as you mix it up and heat it. It does taste a little better if you simmer it for a while, though. I often make this at work using a crockpot.
When serving others, I usually put out some corn chips, sour cream and shredded cheese to garnish.