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A bowl of beef and bean soup with corn, topped with shredded cheese and herbs

Taco Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Calories: 393
Ingredients Method

Ingredients
  

  • 1.5 lb ground beef
  • 1 each onion diced
  • 3 each garlic clove minced
  • 3 tbsp taco seasoning
  • 2 cup pinto beans canned, drained and rinsed
  • 2 cup black beans canned, drained and rinsed
  • 1.5 cup corn kernels
  • 3 cup diced tomatoes canned, with their juice
  • 4 cup beef broth
  • 1 tsp salt

Method
 

  1. Brown the ground beef in a dry heavy pot over medium-high heat, pressing it flat and leaving it undisturbed for 3 to 4 minutes before breaking it up, so it develops a dark crust rather than steaming grey.
  2. Drain off most of the fat, leaving about a tablespoon in the pot.
  3. Add the diced onion and cook 4 to 5 minutes until soft, scraping up the browned bits from the bottom.
  4. Add the garlic and the taco seasoning and stir for 30 to 45 seconds in the fat, until the spices smell toasted. This is the step that keeps the soup from tasting raw and dusty.
  5. Add the tomatoes with their juice, the beans, the corn, the broth and the salt.
  6. Bring to a simmer and cook uncovered for 15 to 20 minutes, until the broth has body and the flavours have settled. Taste for salt before serving.