Soup Night: Taco Soup

 Recipe from Soup Night, by Maggie Stuckey


There are lots of versions of taco soup floating around the Internet, and I’m sure they’re all good, but this one, from my book group buddy Marilyn Katz, is extremely easy, delicious, and – thanks to using four different kinds of beans – very colorful. Be sure to set out several garnishes, so your guests have choices of toppings; that’s part of the fun.



Serves 8 - 10


2 pounds ground beef

3 15-ounce cans stewed tomatoes

1 15-ounce can black beans, drained and rinsed

1 15-ounce can navy beans, drained and rinsed

1 15-ounce can kidney beans, drained and rinsed

1 15-ounce can pinto beans, drained and rinsed

1 16-ounce bag frozen corn

4 stalks celery, chopped

2 large onions, finely chopped

2 packets taco seasoning

2 teaspoons garlic powder

2 teaspoons chili powder

2 15-ounce cans beef broth

Salt and pepper to taste



Grated Cheddar cheese

Sour cream

Corn or tortilla chips, crushed lightly

Sliced green onions

Sliced black olives

Diced avocado


1. Brown the meat over medium-high heat until thoroughly cooked; drain away any fat.

2. Add everything else and simmer for 30 minutes.

3. Set out several garnishes in bowls, and serve the soup hot.


Make Ahead? Sure. It improves with age.

For Large Groups. Easy to multiply, and not expensive.

For Vegetarians.  Use vegetable stock and leave out the meat. It won’t be authentically taco-like, but still good.





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