Best 3 Black Bean Taco Soup Recipes

Indulge in a culinary journey with our tantalizing Black Bean Taco Soup, a symphony of flavors that will tantalize your taste buds. This delectable soup is a harmonious blend of textures and tastes, featuring tender black beans, succulent corn, and a medley of vibrant vegetables, all simmering in a rich, flavorful broth. Embark on a culinary adventure with our three variations of this delectable soup: a classic version, a slow-cooker rendition for effortless preparation, and a vegan adaptation that caters to plant-based preferences. Each recipe promises a unique experience, ensuring that every palate finds its perfect match.

Here are our top 3 tried and tested recipes!

LEFT OVER PORK AND BLACK BEAN TACO SOUP

Left over Pork and Black Bean Taco Soup image

I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes.

Provided by viviansmomma

Categories Pork

Time 2h

Yield 1 medium pot, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup dried black beans (or 2 cans black beans)
6 cups water
2 cups cooked pork (left over CHOPPED pork,chicken, or beef)
1 cup frozen sweet corn
1 cup salsa
1 small onion
4 tablespoons tomato paste
1 tablespoon mild chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
garnish with shredded cheese and sour cream

Steps:

For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
Chop onion. Add all remaining ingredients EXCEPT SALT.
Simmer for about 20 minutes and salt to Taste.
Garnish bowl with shredded cheese and sour cream.

CORN, HOMINY, AND BLACK BEAN TACO SOUP

Corn, Hominy, and Black Bean Taco Soup image

A nice, hearty soup, perfect for a cold day. Feel free to sprinkle the top of the bowl with shredded cheese and a dollop of sour cream. It's also good with crushed tortilla chips mixed in.

Provided by erin2314

Categories One Dish Meal

Time 1h25m

Yield 16 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 large onion, diced
1 lb lean ground beef
3 cups frozen sliced carrots (or 2 -3 fresh carrots, sliced)
2 (1 ounce) packets taco seasoning
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
4 cups water
2 cups frozen corn
1 (15 ounce) can hominy
1 (15 ounce) can black beans
Tony Chachere's salt-free cajun spice

Steps:

Heat oil over medium-high heat in a large soup pot and saute onion for a couple of minutes.
Add beef and brown.
Add tomatoes, tomato sauce, water, seasoning and carrots. Reduce heat to medium-low and simmer for 45 minutes.
Add corn, hominy, and beans and simmer for 15 minutes.

BLACK BEAN TACO SOUP

Black Bean Taco Soup image

This is a hearty soup/stew that is great to make on a chilly day. We usually have it for lunch, but with the addition of a simple salad (such as one consisting of letture, red onion, yellow bell pepper and topped with a basic vinaigrette), cornbread and a caramel flan for dessert, it would make a delicious dinner meal as well.

Provided by TasteTester

Categories Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1/2 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
1 ounce ranch dressing mix
1/2 teaspoon ground cumin
28 ounces diced tomatoes
16 ounces black beans, rinsed and drained
15 1/4 ounces whole kernel corn, drained
14 1/2 ounces diced tomatoes with mild green chilies
1/2 cup shredded cheddar cheese

Steps:

In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.

Tips:

Use canned black beans: Canned black beans are a convenient and affordable way to add protein and fiber to your soup. If you prefer to use dried beans, be sure to soak them overnight before cooking.
Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor. Cook them just until they are tender-crisp.
Use a variety of spices: The spices in this soup give it a delicious flavor. Be sure to use a good quality chili powder, cumin, and oregano.
Add some heat: If you like spicy food, add a jalapeño pepper or two to the soup. You can also add some cayenne pepper or red pepper flakes.
Serve with your favorite toppings: This soup is delicious served with sour cream, avocado, cilantro, and lime wedges.

Conclusion:

This black bean taco soup is a delicious and easy-to-make meal that is perfect for a busy weeknight dinner. It is also a great way to use up leftover black beans. The soup is packed with protein, fiber, and vegetables, and it is also low in fat and calories. So next time you are looking for a healthy and satisfying soup, give this black bean taco soup a try.