How to make easy taco soup

Looking back to last week, one of my goals was to eat protein with each meal. To make it happen, I took a few extra minutes on Sunday morning to make my mom’s taco soup.

This is a really good source of protein, and at about¬†292 calories per cup, it’s nutritionally dense and keeps you satisfied for hours.

To make this soup you need:

.75 lb of ground beef cooked

1 can of corn

2 cans of beans (I used kidney beans and black beans this time)

1 clove of garlic (If you want)

1 quart of canned tomatoes (my mom was really nice and gave me some home-canned tomatoes this time. But any large can of tomatoes from the store would work).

2 Tbsp dehydrated onion OR 1/2 cup chopped fresh onion

1 package of taco seasoning.

If you have a crock pot…

literally dump all of the ingredients in, give it a good stir, turn it on low for 7-8 hours or high for 3-4 hours, say goodbye, and get back to your own busy day.

If you don’t have a crock pot this can be done in a normal pot, but you’ll need to babysit it. Cook on medium-high heat until it starts to boil, reduce heat and simmer until it reaches desired consistency (30 min- 2 hours).

Serve with grated cheese, corn chips, avocado, sour cream, or whatever else you like on your tacos.

And for those who are interested, here’s the nutritional content of this particular meal:

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So there you go! Soup that is cheap enough to buy, easy enough to microwave as leftovers, and full of all the things that make our bodies happy, healthy, and satisfied.


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