Beef and Black Bean Soup

This delicious beef and black bean soup also known as “beef taco soup” is super easy to make. Which makes it a great recipe option for those busy weeknights.

Beef and black bean soup or “taco soup” comes together easily in one pot. It’s packed with protein, healthy vegetables, and tons of flavor. The best part about this soup are the yummy toppings you can garnish your bowl with.

Ingredients needed

Let’s take a look at some of the key ingredients for your new favorite soup:

Ground Beef

As with many of the meats we choose in our meals, we veer towards lean. In this case, we’re opting for ground beef that has at least 80% meat and 20% fat ratio. This is because fat is important in keeping our meat flavorful. You can go with less fat and choose 85% or 90% meat. For a delicious way to use ground beef check out this Mexican meatball soup recipe.

Black Beans

Black beans are small-medium-sized black legumes. They can be found in grocery stores either dried or canned. We are using the canned variety today. Make sure to rinse and drain them prior to using. This ensures that you’re washing off the coating typical in canned beans which will help to reduce the sodium level. One of my favorite ways to use black beans are in this black bean and dumpling soup.

Corn

We love the addition of corn to this heart-warming soup. It has a delicate sweetness and a juicy but firm texture. We’re using frozen corn that we defrosted but canned corn works just as well.

Canned tomato products

This recipe uses canned tomato sauce and canned diced tomatoes. Both of these items are staples in my pantry. They work wonderfully in soups adding both flavor and texture. Diced tomatoes are the star of the dish in this macaroni and tomatoes recipe.

Taco seasoning

For convenience we’re using a packet of taco seasoning as it adds tons of flavor as well as helps to thicken the soup a bit. However, you’re welcome to make your own homemade taco seasoning as well.

How to make beef and bean soup

Brown and crumble the ground beef in a pot over medium heat. Transfer the browned ground beef to a paper towel lined plate to drain. Leave about 2 tbs of grease in the pot.

Then add the chopped onion and jalapeno to the pot. Season with salt and pepper. Cook for a few minutes. Then add the minced garlic and cook for another minute.

Next, return the ground beef to the pot and add the taco seasoning and two cups of water. Stir well, then add in the black beans, diced tomatoes, tomato sauce, corn and the remaining two cups of water. Stir again. Check for salt and add some if desired.

Bring the mixture to a boil then reduce the heat to medium low and cover. Simmer for about 15 minutes.

Then the soup is ready to serve and garnish.

How do you thicken taco soup?

The thickness of your soup depends on your taste and preferences. Our version is not too thick but not too runny. Find that texture you like by thickening it with more beans or thinning it out with more water. One way I like to thicken the broth of this soup is by adding half a cup or so of shredded cheddar jack cheese to the pot and simmering until it’s melted. This will result in a kind of creamy beef taco soup.

Toppings

The best part of this soup is piling on the yummy toppings. Here are some options:

• sliced green onions
• chopped cilantro
• diced avocado
• sour cream
• crushed tortilla chips
• Shredded cheddar jack cheese

Shredded cheese and sour cream make great garnishes if you’re looking to make a creamy beef taco soup.

How long will beef and black bean soup last in the refrigerator.

Store the leftovers in an airtight container in the refrigerator where it will stay good for up to 3 days.

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