Cooking with Connie: Taco Soup Recipe

Taco Soup Recipe

Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!

Taco Soup

There are so many variations for Taco Soup.  My dear friend, Laura, introduced this recipe to me years ago as a quick convenience meal, made by opening seven cans, one envelope and combining the ingredients with browned ground beef.  Very, very easy……but full of sodium and MSG.  So, I tinkered with the recipe until I made it as cost-effective and healthy as possible.  One thing I’ve noticed in convenience foods…you pay more for convenience items and those items aren’t always healthy.  Cutting costs from your food budget may mean a little more time and effort in preparation.  That’s the trade-off.  But, I find it challenging and rewarding to create a family favorite in the most budget-friendly way I know how.

Start with dry beans.  Soak them overnight.  Beans are a fiber- and nutrient- rich food that is quite budget friendly.  It is a good idea to have a stock pile of dry beans in your pantry.  They have a long shelf life and can be “quick-cooked” if you are short on time and can’t soak the beans overnight.  (Click on Beans, Greens, & Pasta for another yummy recipe and more information on preparing beans.)  I also can my own tomatoes and corn when they are in-season and plentiful.  While I realize many folks don’t preserve their own vegetables, both of these canned items can be purchased inexpensively when stores run their sales and you clip coupons.  Another variation worth mentioning is that I created my own Ranch powder using spices and herbs I had in my pantry.  This eliminated the MSG and sodium that is found in the pre-packaged mix.

Here is the original recipe as it was given to me.  Below it, you will find my updated version.  Serve your own version with tortilla chips, sour cream, shredded cheddar, and fresh cilantro.  Ole`

Taco Soup

1 can diced tomatoes, undrained

1 can Rotel tomatoes, undrained

2 cans white shoe peg corn, undrained

1 can kidney beans, drained & rinsed

1 can pinto beans, drained & rinsed

1 can black beans, drained & rinsed

1 envelope of dry Ranch dressing mix

1 lb. ground beef, browned & drained

3-4 c. water

Combine ingredients in slow cooker; cover.  Cook on low 6-8 hours.

My Taco Soup

1 c. dry kidney beans

1 c. dry pinto beans

1 c. dry black beans

1 lb. lean ground beef (or turkey or chicken), browned & drained

1 can diced tomatoes, undrained

1  can Rotel tomatoes, undrained

1 can corn, undrained

2 t. dried chives

1 t. dried parsley

½ t. dried dill

1 t. garlic powder

½ t. onion powder

1 T sugar

2-3 t salt

4 c. water

In large bowl, combine dry beans; cover with water up to 2-inch depth.  Soak beans in water overnight.  Drain and rinse soaked beans.  Place soaked beans and all ingredients in slow cooker.  Cover and cook on low 6-8 hours. Salt & pepper to taste.

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Comments

  1. Esther says

    I love this recipe and use it all the time! I looked long and hard for a recipe that i could make from scratch without all the extra junk as you were describing. This recipe is great! Thanks so much for posting it.

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