This Black Bean Taco Soup is warm, hearty, and full of flavor! With black beans, tomatoes, and some zesty spices, it’s a bowl of happiness that’s easy to make.
I love how it’s perfect for busy nights. Just toss everything in and let it simmer—dinner made easy! Plus, you can top it with cheese, sour cream, or even chips! Yum!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its flavor and health benefits, but you can substitute it with avocado oil or even vegetable oil if you prefer.
Ground Beef: I often use ground turkey for a leaner option. You could also try plant-based crumbles for a vegetarian version or use diced tofu if you’re feeling adventurous!
Black Beans: These beans are the star of the soup! If you’re out, pinto beans work well too. Just make sure to rinse them well for less sodium.
Tomatoes: Diced tomatoes with chilies add a nice kick. If you can’t find them, regular diced tomatoes plus a little chopped jalapeño can work
Broth: Beef broth gives depth, but you can use chicken or vegetable broth for a lighter flavor. Homemade broth is also a great alternative!
What’s the Best Way to Cook Ground Meat for This Soup?
Cooking ground meat properly is important for flavor and texture. Here’s how I do it:
- Start with a hot pan and add your oil before the onions. This helps to sear the meat nicely.
- Brown the meat in small batches if necessary; overcrowding makes it steam instead of brown.
- Break it up with a spoon as it cooks, ensuring even cooking and browning.
Don’t drain all the fat if you’re using beef; a bit adds flavor to the dish!
How to Make Black Bean Taco Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a lighter option)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed (optional)
- 1 (15-ounce) can corn kernels, drained
- 1 (14.5-ounce) can diced tomatoes with green chilies (Rotel)
- 4 cups beef broth (or chicken/vegetable broth)
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper, to taste
For Serving (optional):
- Diced avocado
- Sour cream or Greek yogurt
- Fresh cilantro leaves
- Shredded cheese
- Tortilla chips
How Much Time Will You Need?
This delicious Black Bean Taco Soup can be ready in about 45 minutes! You’ll spend around 15 minutes prepping the ingredients and cooking it, and then let it simmer for about 20-25 minutes. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
First, heat the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion. Cook the onion for about 3-4 minutes or until it’s softened. Then, add the minced garlic and cook for another 30 seconds until it smells amazing!
2. Brown the Meat:
Next, add the ground beef to the pot. Use a spoon to break it up as it cooks. Keep cooking for about 6-8 minutes until it’s browned and no longer pink. If there is extra fat in the pot, make sure to drain it out.
3. Add the Spices:
Now it’s time to add some flavor! Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Let it cook for about 1 minute to toast those spices just a bit.
4. Combine the Ingredients:
In goes the fun stuff! Add the black beans, kidney beans (if you are using them), corn, diced tomatoes with green chilies, tomato sauce, and broth. Give everything a good stir so it’s all combined nicely.
5. Simmer the Soup:
Bring the soup up to a boil, then lower the heat to a simmer. Let it cook uncovered for about 20-25 minutes. Stir occasionally and enjoy the delightful aromas filling your kitchen!
6. Taste and Adjust:
After simmering, give the soup a taste! If you think it needs more seasoning, feel free to add a little more salt, pepper, or chili powder as per your preference.
7. Serve and Enjoy:
Now it’s time to eat! Ladle the hot soup into bowls and top with diced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro, shredded cheese, and tortilla chips on the side for some crunch. Enjoy your hearty, flavorful Black Bean Taco Soup!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned beans are a great time-saver and work perfectly in this recipe. Just make sure to drain and rinse them to reduce sodium and any canned taste!
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the ground beef and replace the beef broth with vegetable broth. You may want to add more beans or some diced veggies like bell peppers or zucchini for added texture and flavor!
Can I Freeze Leftover Soup?
Yes, this soup freezes beautifully! Allow it to cool completely before transferring to an airtight container. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove for best results.
What Are Some Good Toppings for This Soup?
Toppings can really enhance your soup experience! Besides diced avocado and sour cream, you can also try jalapeños, fresh lime juice, or even crushed tortilla chips for that extra crunch. Enjoy experimenting!
