Let’s try something a little different this Taco Tuesday. Don’t worry—it’ll still be Taco Tuesday—but with a twist.

While tacos are scrumptious, filling, and comforting, they’re not the healthiest of dinners. All those refined carbohydrates and fatty cheese? We could do better.

We’re taking all those awesome flavors, and bringing the taco to soup form. This soup from Parenting Pod is hearty. It has depth. And it’s packed with vegetables and beans in a rich tomato base.

One of the greatest things about this soup is that it can be adapted to many different dietary needs. Vegetarian? Skip the beef, and add more beans. Dairy-free? Just don’t add any cheese or sour cream! Gluten-free? Well, this recipe is gluten free. Vegan? This recipe is heavy on vegetables and legumes, no beef or cheese necessary.

I know what you’re thinking. What makes this recipe a Taco Soup recipe if it’s basically just tomato-based vegetable soup?

Two words. Taco seasoning. Also, the beans and the corn (and of course, the ground beef if you’re into that).

Pretty pretty please do NOT go out and buy taco seasoning packets. That stuff contains ingredients like “partially hydrogenated soybean oil,” “maltodextrin,” “silicon dioxide,” and “ethoxyquin” (look them up!) which are truly toxic and SO unnecessary.

On the other hand, if you do find a store-bought taco seasoning with only spices listed in the ingredients, go for it.

Taco seasoning is easy to make at home. Using spices you probably already have, you can whip up your very own taco seasoning in about three minutes.

This recipe makes more than you’ll need for one Taco Soup, so store the leftovers in an airtight container to use next Taco Tuesday.

Homemade Taco Seasoning:

  • 2 Tbsp chili powder

  • 1 Tbsp cumin

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp paprika

  • ½ tsp black pepper

  • ½ tsp oregano

  • ½ tsp coarse salt

  • Pinch of cayenne pepper (optional)

Mix it all together and store in a cool, dry place.

Now that the taco seasoning is put together, let’s get started on the soup!

Easy Taco Soup

easy taco soup recipe

This easy taco soup recipe can please just about anyone. It’s customizable with different topping choices and an easy meat-free variation for vegetarians (simple, just leave out the first step!). This recipe will quickly become a family favorite for taco night.

Ingredients

  • 1 pound (½ kilo) ground beef, lean

  • 1 large onion, chopped

  • 1 celery stalk, finely chopped

  • 1 large carrot, diced

  • 1 can corn (15 oz) OR 2 cups frozen corn

  • 1 can kidney beans (15 oz)

  • 1 can black beans (15 oz)

  • 1 can diced tomatoes (14.5 oz)

  • 1 can tomato sauce (14.5 oz)

  • 2-3 Tbsp taco seasoning

  • 3-4 cups water/vegetable broth/beef broth

  • Salt and pepper to taste

  • Olive oil

  • Optional toppings: sour cream, shredded cheddar cheese, avocado, cilantro

Instructions

  1. Put one tablespoon of oil in a large pot on medium heat. Add the meat and one tablespoon of taco seasoning to the pot, breaking up the meat with a wooden spoon it as it cooks. When the meat is completely cooked, drain it and transfer it to a bowl. Set aside.

  1. In the same pot, add another tablespoon of olive oil. Add the onion, celery, and carrot to the pot and sauté for 5 minutes or until the onion is translucent and the carrot has started to soften.

  1. Add the corn, beans, and diced tomatoes to the pot and let simmer for 5 minutes. Then add the meat back into the pot along with the tomato sauce and broth. Put one tablespoon of taco seasoning into the pot, mix, and cover. Let the soup simmer for 20-30 minutes.

  1. Once the soup is ready, taste it to determine if it needs more flavor. If it does, add another tablespoon of taco seasoning and salt to taste, and mix.

  1. Take the soup off the flame and serve. Top with desired toppings, and enjoy!