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Taco Soup Recipe


1 pound of lean ground beef
1 medium onion, chopped
1 celery stock, finely chopped
2 cloves of garlic, finely chopped
Splash of olive oil
Salt and pepper to taste
Chili powder or taco seasoning to taste
8 oz tin of navy or pinto beans
8 cups beef stock or broth
Sour cream for garnish


1. Heat olive oil in soup pot on medium low.

2. Add onion, garlic, celery and salt. Saute until onions are soft.

3. Add pepper and other seasonings, cook for a minute or two more.

4. Add ground beef, turn heat to just above medium. Cook the beef until it is completely browned. Do NOT stop when it is a gray-brown color, because the best flavor comes from the true brown, carmelized beef.

5. When the beef is totally cooked, add a splash of beef broth. Scrape off the bits of beef on the bottom of the soup pot with a wooden spoon or spatula. These bits contain a LOT of flavor.

6. Add remaining beef broth as well as the beans. Bring to a boil, then reduce heat to simmer.

7. Since browned beef can be tough, you will want to cook this for at least an hour to help soften the beef.

8. Top with sour cream for garnish.


As with tacos, this taco soup recipe can be topped in many ways. In fact, you can serve this soup with toppings available for guests to pick and choose their own toppings, just like you would with tacos. Some of the more common toppings would be grated cheese, sliced green peppers, copped chives, bacon bits….the list goes on!

Another option is to make your own mix of beans. There are so many to choose from, but one of my favorite mixes is black beans, white beans, pinto and navy. It is best to soak these beans over night to soften them up.

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