Works For Me Wednesday: Taco Soup
It’s been eons since I’ve contributed to WFMW, but since this is already a pre-written post from a year ago, I just thought I’d bring it back up. It makes me giggle that not a day goes by that I don’t get at least one hit from someone google-ing “taco soup.” So those strangers out there looking for a good, easy recipe – here it is.
I love this recipe. I’d say I make it every other week because it’s so gosh-darned easy to make healthy. Normally I don’t open cans and call that cooking, but when you need an easy-peasy recipe that pretty much cooks itself, it doesn’t get much better than this.
You can easily cut the meat and make this vegetarian. And yes, it’s a little high in sodium, due to the canning juices, but those are crucial to the overall flavor. But it’s high in fiber and low in calories and fat. And if you don’t have the time to let this simmer, just stick it in the crockpot in the morning, and by dinnertime, you’re ready to roll.
TACO SOUP
1 pound ground turkey
1/2 c chopped onion
1/2 c chopped celery
1 (15 oz.) can kidney beans with juice
1 (15 oz.) can pinto beans with juice
1 (15 oz.) can navy beans with juice
1 (15 oz.) can corn with juice
1 (2.5 oz.) can chopped black olives
1 package Taco seasoning mix
1 package Ranch dressing mix
Brown and drain the meat. Add all ingredients except for the Ranch seasoning. Mix well, bring to a boil, and cook for 1.5 hours on simmer. 15 minutes before serving, add the Ranch seasoning. If desired, add grated cheese and corn tortilla strips. Serving size: 1.5 cups | Yields: appx. 10
cals: 285 | fat: 7 | sat fat: 1 | cholesterol: 36 | sodium: 1255 | carbs: 33 | fiber: 8 | sugar: 4 | protein: 21 | vit a: 4.6% | vit c: 21% | calcium: 4.7% | iron: 6%
For more great healthy recipes, and for other ideas in general, check out WFMW, hosted by Rocks in My Dryer.
I make this for my family all the time. I add cans of Black beans to mine instead of navy beans. I also cut burrito wrappers in to strips and bake in the oven. These are good to put on top with cheese and sourcream. Thanks for the post.
I was actually wondering if black beans would be good with this because I was at the store the other day and they didn’t have navy beans. So thanks for the heads up!
My dh loves taco soup. I will have to try this. Couldn’t be eaiser!
This freezes well, too. It’s nice to have it frozen in servings sizes when you want to toss one in a lunch bag or have a healthier snack at home.
Oh, wow, this sounds so good! Thanks for sharing!
Oh my, your soup sounds incredible! I love the idea of using the turkey meat to cut calories and all the ingredients sound so good together, especially the olives. he he!
Thanks for the reminder – you’re right, this does freeze well. Sometimes I’ll double or even triple the amount, and it makes a TON for freezer meals. I’ll often make this for new mommies as a meal to take them, because it’s so easy. Two weeks ago I tripled the batch, and it fed FIVE families with 1-2 kids!
This sounds so easy, especially with the crockpot. Thanks for sharing!
YUM YUM YUM!! Sounds fantastic! Thank you for sharing!
This is just like my favorite taco soup recipe! I love it too! There are some differences so if you want to try another variety, here’s what i do…
1 can each black and kidney beans, drained & rinsed
1 can diced tomatoes
1 can tomato sauce
1 cup water
1 green bell pepper, chopped
sometimes I even add 1 cup brown rice to thicken it up a bit
everything else is the same except for no olives (but that sounds good)
I usually double it up and freeze half for another day… love those freezer meals when I don’t feel like cooking!
I also love to slice avacado and throw it in right at the the last minute to heat up with the soup.
Love to eat it with sour cream, cheese and tortilla chips!
Sounds yummy. I’ll have to try it.
Glad you all may be able to use it. I’m getting me some taco soup tonight, thanks to my mom! Mmm… It’s especially good on a cold day like today.