This family-friendly taco soup is packed with protein and fiber, uses a whole bunch of pantry staples, and feeds a small army!
1 lb. lean or extra-lean ground beef
1 onion, chopped
4–5 cloves garlic, minced
1 1.25-ounce packet taco seasoning (or make your own and use about 1/4 cup)
3 cups water, divided
2 28-ounce cans diced tomatoes
1 15-ounce can tomato sauce
2 15-ounce cans kidney beans, rinsed and drained
1 can corn, drained (or 1 cup frozen corn)
Heat 1-2 teaspoons olive oil in a large soup pot over medium heat. When hot, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 cup water. Add the remaining ingredients, including the remaining 2 cups water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 1 1/2-cup servings.
Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.
Freezer Instructions: Because of all the canned goods, you’ll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it’s been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.
Nutritional Information (using 93% lean ground beef):