Who doesn’t love tacos! Our taco soup is a huge crowd pleaser for both young and old. And you can make it more fun with lots of yummy toppings.
This soup calls for taco seasoning. But have you ever read the ingredients in premade taco seasoning at the store? It is filled with hidden extra ingredients like sugar, MSG, natural flavors (broad category that may contain a lot of unknowns), soybean oil…the list goes on. It only takes about a minute to mix up our taco seasoning recipe, found on page 125 of our book Eating Pure in a Processed Foods World®. We also sell our taco seasoning in our online store.
The recipe also calls for black and navy beans. We like to cook a large batch of dried beans, soaking overnight to help make them more digestable, directions on page 121 on our book. Then we put the excess in the freezer to pull out later for this soup or other recipes! Click here to see how to cook dried beans in the Instant Pot.
We grow organic black, navy and kidney beans on our farm in Litchfield, Minnesota. Each summer we hire a dozen kids to help us walk the field to pull each weed because we don’t spray any chemicals on our fields! You can purchase our beans here. Learn more about our farm in our blogpost Meet the Farmer.
EASY TACO SOUP
Total prep/cook time: ready in 35 minutes
1 pound ground beef
1 medium onion, chopped
2 cups prepared black beans (page 121 of Eating Pure in a Processed Foods World®)*
2 cups prepared navy beans (page 121)*
1 cup whole kernel corn
4 cups chicken broth
1 cup tomato sauce
2 cups salsa (page 258)*
1 tablespoon taco seasoning (page 125)*
1 tablespoon ranch seasoning (page 125)*
1 teaspoon sea salt
Place ground beef and onions in Instant Pot. Leaving the lid off, use the “sauté” setting to brown the hamburger. Add remaining ingredients and stir. Secure lid and move pressure valve to “sealing” position. Select the “soup” setting and set timer to 7 minutes (use + and – buttons to adjust). Allow approximately 15 to 20 minutes for instant pot to warm up. Once soup is cooked, allow pressure to release naturally 10 minutes. Move pressure valve to “venting” position and carefully remove lid. Serve soup as is, or top with your favorite toppings (avocado, chopped cilantro, sour cream, cheese, corn chips, etc.)
Makes 6 to 8 servings
*See our book for preparing beans, salsa and seasoning mix recipes
Variation: This taco soup recipe can also be made in a slow cooker. Brown beef and place all ingredients in a slow cooker on low 4 hours.
For more Instant Pot Recipes check out our Instant Pot recipe bundle for just $7.95 you get 22 of our favorite recipes!