Taco Soup has to be one of the easiest and most versatile soups I have made! My first taste of it was at our Cub Scout Fall Campout. It was great for a super cold night to have some hot soup to warm us up. They simply used pots on the fire or camp stove and canned ingredients for the soup..no meat that I remember.
I been freezing meals for easy dinner nights since we are running a lot now that we add Girl Scouts to our schedule as well!
I love Chili, but mine has elbow macaroni and does not freeze well. So back to the taco soup. The first test batch was so good and froze/reheated so well I made a full Crock-Pot of it.
Here is what I put in my 5 Quart Crock-Pot. If you prefer more, less, or different beans..go for it!
Crock Pot Taco Soup
1 Can of Pinto Beans (drain liquid and rinse)
1 Can of Black Beans (drain liquid and rinse)
1 Can of Red Beans (drain liquid and rinse)
2 Cans of Tomatoes w/ Chiles (Brandname is Rotel)
1 Large Can of Corn (drain liquid)
2 Packages of Taco Seasoning
1/2 of the Quart Can of Vegetable Juice (or Tomato Juice)
1 lb of browned hamburger
Brown your hamburger and drain grease. While cooking open up all your cans. Simply dump it all in the crockpot! I used half of my vegetable juice because I like more of a stew consistency. Let it cook on high for 2-3 hours. The cooking time is highly adjustable since everything is cooked once you put it in. If you want more spice add more taco seasoning. Either eat right away or freeze. Top with some shredded cheese and corn chips!
Here is what I got from my batch. If I had to guess I would say about 12 bowls. We eat just one bowl each at a meal (so 6 meals for 2 of us)..very filling. If you don’t like meat or need a Lenten meal just skip the hamburger. Beans have a lot of protein and fiber on their own.
Cost? Without my coupons and having to guess about the seasoning (I always keep it in the pantry) I would say $15 at most to make this batch!
*post contains affiliate links, but all my own opinions and ideas