Taco Soup 2 Recipe

I just whipped up this rad taco soup using lean ground beef, fresh veggies, tomatoes, beans, and a few unexpected extras, and honestly it came out kinda messy but super satisfying like my perfect kitchen experiment on a chill weeknight.

I love Taco Soup 2. I use lean ground beef, chopped yellow onions, red bell peppers and minced garlic combined with tomatoes, beans, corn and a rich beef broth.

I think its a balanced bowl packed with protein, fiber and essential vitamins and minerals that its both filling and nutritious.

Ingredients

• Lean ground beef offers protein and delicious rich flavor boosting the soup taste.
• Chopped yellow onion brings sweetness and depth with a unique aroma that livens up flavors.
• Diced red bell pepper adds crunch, vitamin C, and slight sweetness perfect for balance.
• Diced tomatoes and Rotel bring tanginess and juiciness that brighten the hearty mix.
• Kidney beans provide fiber and protein with a creamy texture while balancing spicy notes.
• Black beans supply extra protein and fiber making the soup filling and nutritious.
• Corn adds sweetness and texture plus subtle carbohydrates to complete the flavorful soup.

Ingredient Quantities

• 1 lb lean ground beef
• 1 medium yellow onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (10 oz) can Rotel tomatoes with green chilies
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (8 oz) can tomato sauce
• 1 packet taco seasoning
• 2 cups beef broth
• Optional: 1/2 cup salsa
• Salt and pepper to taste

How to Make this

1. In a big pot, cook the lean ground beef over medium heat until it’s browned, breaking it up as it cooks. Drain some of the fat if necessary.

2. Add the chopped yellow onion, diced red bell pepper, and minced garlic to the pot with the beef. Cook them for about 3-4 minutes until they start to soften.

3. Stir in the can of diced tomatoes along with its juice and the can of Rotel tomatoes with green chilies.

4. Mix in the drained and rinsed kidney beans, black beans, and drained corn.

5. Pour in the tomato sauce and sprinkle the taco seasoning over everything in the pot.

6. Add the beef broth and stir the soup well so all the ingredients are nicely combined.

7. If you’re using it, add the optional 1/2 cup of salsa now for some extra flavor.

8. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20 minutes so all the flavors meld together.

9. Stir the soup a few times during the simmer and check if you need more salt or pepper to taste.

10. Once it’s all heated through and flavorful, serve hot and enjoy your Taco Soup 2!

Equipment Needed

1. Large pot for browning the beef and simmering the soup
2. Wooden spoon or spatula for stirring the ingredients
3. Sharp knife for chopping the onion, bell pepper, and garlic
4. Cutting board to safely prep the vegetables
5. Can opener for opening the cans of tomatoes, beans, corn, and tomato sauce
6. Colander or strainer to drain the beans and corn
7. Measuring cup to accurately measure the beef broth
8. Ladle for serving the soup

FAQ

• Q: Can I sub turkey for the beef?
  A: Yeah, you can substitute ground turkey if ya want a leaner option. Just keep in mind that turkey might cook faster so watch it closely.
• Q: How can I add more heat to the soup?
  A: If you like it spicy, toss in extra jalapenos or a pinch of cayenne pepper. You can also use a spicier salsa in place of the optional half cup.
• Q: Can I add other veggies into the mix?
  A: Definitely, feel free to add some extra veggies like zucchini or even spinach at the end to boost the flavor and nutrition.
• Q: Is it possible to freeze leftovers?
  A: Sure, you can freeze taco soup for upto 3 months. Just make sure to let it cool to room temp and then store it in an airtight container.
• Q: What should I do if the soup is too thick?
  A: You can add a little more beef broth or water when reheating to get your desired thickness. Sometimes it thickens as it cools.

Taco Soup 2 Recipe Substitutions and Variations

• Replace the lean ground beef with ground turkey or chicken if you want a lighter version.
• If you dont have a red bell pepper, try using a green or yellow one instead.
• You can swap canned diced tomatoes for fresh diced tomatoes when they are in season.
• Use frozen corn instead of canned if thats what you have available.
• If beef broth isnt on hand, chicken broth works just fine.

Pro Tips

1. Make sure you brown the beef real good and drain off some of that extra grease. Overcooking or not draining enough can mess with the flavor so take a minute to do it right
2. Don’t rush the veggies. Let those onions, red bell pepper, and garlic cook until they’re soft but still got some bite. It really helps bring out their natural sweetness which makes the soup taste better
3. Give the soup plenty of simmer time. Even though 20 minutes is the recipe, letting it cook a little longer (if you can) helps all the flavors really mix together
4. Taste as you go with the taco seasoning, salt, and pepper. Sometimes the spice levels can be a bit off, so adjusting it to your own taste is key and that optional salsa can add a neat kick if you want extra flavor