This quick and easy taco soup is a hearty vegetarian option that your whole family will love. Make it ahead and freeze or enjoy it tonight!

It is always good to have a few recipes that you can whip up out of the pantry staples you already have on hand. It’s even better if those recipes also happen to be freezer friendly so that you can simply throw the ingredients together in a bag and freeze them for a later, busier day. And if the recipe happens to ALSO be a family favorite that your kids and husband just love? Well then quite frankly, that’s a recipe you just can’t live without.

This quick & easy taco soup literally comes together in just 10 minutes, including the time it takes to brown the meat! It makes 8 generous servings, I will often mix it up, then cook one half and freeze the other half for later. It is also a great “cheater” recipe for a freezer cooking day!

Quick and Easy Taco Soup

All the ingredients you need for taco soup: Beans, taco seasoning, tomatoes, corn, crumbles and onions.

Here is what you need:

1 pound ground beef or vegetarian crumbles
15 oz. can pinto beans
15 oz can kidney beans
15oz can black beans
2 15oz cans fire roasted diced tomatoes
1 8oz can tomato sauce
1 cup water
2 packets taco seasoning
1 16oz bag frozen corn
1 cup diced onion
sour cream (optional)
 
 

Brown the soy crumbles in a non-stick skillet with a little cooking spray.

Step 1: Brown ground beef; set aside.

Drain and rinse the pinto and black beans before you add them to your taco soup.

Step 2: Drain & rinse pinto, kidney, & black beans; pour into pot large bowl (if freezing) or large pot (if cooking immediately).

Add the tomato sauce and crushed tomatoes to the beans for your taco soup.

Step 3: Add tomatoes, tomato sauce, & water to beans; mix well.

Add taco seasoning to the beans and tomatoes to give your taco soup extra flavor.

Step 4: Add taco seasoning; mix well.

Combine the corn and onions in the taco soup.

Step 5: Add corn and onion; mix well.

Fold the soy crumbles into your soup mixture of beans, corn and tomatos.

Step 6: Add beef; mix well.

The mixture can be frozen in quart sized freezer bags and heated up any time for a quick weeknight meal.

Step 7: If freezing, divide mixture into 2 labeled gallon size freezer bags and freeze.  To cook:  Thaw if frozen; cook in crockpot on high for 2-3 hours or bring to a boil on stove then reduce heat & simmer for 20 minutes until cooked.

 

5 from 2 votes
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QUICK AND EASY TACO SOUP

This soup is hearty, fast, delicious, and a perfect “cheater recipe” for any day of the week.
Course Soup
Cuisine Mexican
Keyword Quick and Easy Taco Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

  • 1 pound ground beef or vegetarian crumbles
  • 15 oz can pinto beans
  • 15 oz can kidney beans
  • 15 oz can black beans
  • 2 15 oz cans fire roasted diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 cup water
  • 2 packets taco seasoning
  • 1 16 oz bag frozen corn
  • 1 cup diced onion
  • sour cream optional

Instructions

  1. Brown ground beef; set aside.
  2. Drain & rinse pinto, kidney, & black beans; pour into pot large bowl (if freezing) or large pot (if cooking immediately).
  3. Add tomatoes, tomato sauce, & water to beans; mix well.
  4. Add taco seasoning; mix well.
  5. Add corn and onion; mix well.
  6. Add beef; mix well.
  7. If freezing, divide mixture into 2 labeled gallon size freezer bags and freeze. To cook: Thaw if frozen; cook in crockpot on high for 2-3 hours or bring to a boil on stove then reduce heat & simmer for 20 minutes until cooked.

Recipe Notes

Preparation time: 10 minutes. Cooking time: 2-3 hours in Crock-pot or 20 minutes on stove-top. Number of servings (yield): 8.

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PIN FOR LATER

Looking for an easy make-ahead soup? This quick and easy taco soup will be your new favorite! This simple soup is full of protein and great flavor. It's a hearty vegetarian option that your whole family will love. Make it ahead and freeze or enjoy it tonight!

Ruth Soukup

Ruth Soukup

Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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