Description
This hearty and nutrient-dense taco soup is a perfect solution for a busy weeknight meal. By combining lean ground beef with a trio of protein-rich beans, fire-roasted tomatoes, and a savory spice blend, you create a satisfying dish that mimics the comforting flavors of taco night. It is easy to prepare, perfect for meal prepping, and keeps you full for hours thanks to its high fiber and protein content.
Ingredients
1 lb Lean Ground Beef
15 oz Black Beans, rinsed and drained
15 oz Kidney Beans, rinsed and drained
15 oz Pinto Beans, rinsed and drained
28 oz Diced Tomatoes, preferably fire-roasted
3 cups Low-sodium Beef Broth
2 tbsp Taco Seasoning
1 medium Onion, diced
Instructions
Heat a large heavy-bottomed soup pot or Dutch oven over medium-high heat.
Add the lean ground beef to the pot and break it into crumbles using a wooden spoon.
Sauté the beef until it is completely browned and no longer pink.
Add the diced onions to the beef and cook until they become translucent.
Drain any excess fat from the pot.
Add the taco seasoning and stir to coat the meat and onions.
Pour in the black beans, kidney beans, pinto beans, diced tomatoes, and beef broth.
Bring the soup to a simmer, then reduce heat to low and cover.
Let the soup simmer for at least 30 minutes to allow flavors to meld.
Serve hot with your favorite taco toppings.
Notes
Substitute ground turkey for an even leaner option.
Store leftovers in the refrigerator for up to 4 days; the flavors improve after resting overnight.
This recipe is freezer-friendly; store in airtight containers for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 26g
- Cholesterol: 55mg