Three Bean Taco Soup Recipes

THREE-BEAN TACO SOUP

Steps:

• Sauté the onions in a little olive oil, set aside in small bowl.
• Brown the ground round in same pan, drain on paper towels. (I like to drain even the lean cuts of beef).
• Combine all ingredients -except corn- into large stock pot.
• Simmer for ½ hour, adding corn just before serving (see HINT below).
• Garnish with grated cheese and sour cream. Serve with corn chips or corn bread!

THREE-BEAN TACO SOUP

Steps:

• Brown meat and drain.
• After meat is drained, put all ingredients in a stock pot and bring to a boil.
• Once brought to a boil, the soup is done. Let set about 10 minutes and it is ready to serve.
• (I leave the ranch out and put fat free dressing on top to give an extra kick. It is very good and freezes well.)

THREE BEAN TACO SOUP

Steps:

• 1. Brown ground beef in a skillet. Add onion and cook until translucent 2. Combine sauteed ingredients with all other ingredients in slow cooker. 3. Cover. Cook on Low 4-6 hours

THREE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

TACO BEAN SOUP

Steps:

• In a stockpot, cook sausage and beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in the water, beans, tomatoes and salsa. Bring to a boil. reduce heat; simmer, uncovered, for 30 minutes or until heated through, stirring occasionally. Garnish with sour cream, cheese and olives if desired.

EASY TACO SOUP WITH BEANS AND BEEF

Steps:

• Brown meat with onions in large saucepan; drain. Return meat mixture to pan.
• Add all remaining ingredients except cheese; stir, carefully breaking up tomatoes with back of spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
• Serve topped with cheese and green onions.

MEXICAN 3-BEAN SOUP

Steps:

• Brown meat and onion over medium heat in a Dutch oven; drain. Add remaining ingredients; simmer over low heat for one hour.

THREE-BEAN TACOS

Steps:

• Heat oil in a large skillet over medium-high heat until hot.
• Add onion, bell peppers, chili powder, oregano, cumin, and garlic and saute for 2 minutes.
• Add garbanzo beans, black beans, pinto beans, and tomato sauce.
• Bring to a boil and reduce heat.
• Simmer for 20 minutes or until thick.
• Heat taco shells and spoon 1/4 cup of the bean mixture into each taco shell.
• Top with toppings.

TACO SOUP WITH BLACK BEANS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
• Cover and cook on Low until flavors have melded, about 6 hours.

THREE-BEAN SOUP

Steps:

• Quarter leeks lengthwise, then cut crosswise into 1/2" pieces. Rinse leeks in a fine-mesh strainer and pat dry with paper towels. Smash garlic cloves with the flat side of a chef's knife and peel; set 2 cloves aside.
• Cook bacon in a large Dutch oven or other heavy pot over medium heat, stirring, until golden brown and starting to crisp, 8-10 minutes. Add smashed garlic and 2 Tbsp. oil and cook, stirring often, until garlic is just beginning to turn golden 3-4 minutes. Add leeks, chopped fennel, celery, thyme, bay leaf, and 1 Tbsp. salt. Cook, stirring often, until vegetables are beginning to soften, about 4 minutes. Add lima beans, red pepper flakes, and 6 cups water and bring to a simmer. Partially cover pot, reduce heat to low, and gently simmer, occasionally skimming and discarding any foam that rises to the surface, until beans are slightly crunchy but not quite creamy, 25 minutes. Add Romano beans and snap peas, return to a simmer, and continue to cook, adding just enough water to keep beans submerged, until dried beans are creamy and fresh beans are just cooked through, about 15 minutes more.
• Meanwhile, pulse dill, zest of whole lemon, fennel fronds, and 1 reserved garlic clove in a food processor until finely chopped. With the motor running, stream in 1/2 cup oil. Add 3/4 tsp. salt and squeeze in 2 tsp. lemon juice. Transfer pesto to a small bowl and set aside.
• Remove stew from heat and stir in crème fraîche, black pepper, and 4 tsp. lemon juice. Taste and adjust seasoning.
• Rub bread with remaining garlic clove, drizzle with oil, and season lightly with salt.
• Ladle soup into bowls. Drizzle with pesto, then top with shaved Parmesan. Serve with garlic bread and remaining pesto alongside.