If you’re craving a comforting, hearty dish that bursts with bold flavors and wholesome veggies, you’re going to love this Taco Vegetable Soup Recipe. It’s an absolute family favorite that brings together the zest of taco seasoning, tender ground beef, and a colorful mix of vegetables in a rich, savory broth. Whether you serve it on a chilly evening or anytime you want a quick, satisfying meal, this soup wraps up everything you love about tacos in a warm, cozy bowl.
Ingredients You’ll Need
Gathering simple, everyday ingredients is what makes this Taco Vegetable Soup Recipe both straightforward and satisfying. Each component plays a part in creating a soup full of texture, flavor, and vibrant color that you can enjoy any day of the week.
- 1 lb ground beef: Provides rich, savory depth and hearty protein that makes the soup filling.
- 1 (1-oz) package taco seasoning: The magic mix of spices that brings authentic taco flavor to every spoonful.
- 3 cups frozen mixed vegetables: A convenient way to add a medley of textures and nutrients without extra prep.
- 4 cups beef broth: Builds a flavorful base that ties all ingredients together wonderfully.
- 1 (15-oz) can creamed corn: Adds subtle sweetness and creamy texture for extra comfort.
- 1 (10-oz) can diced tomatoes and green chilies (Rotel): Infuses a gentle kick and vibrant color, perfect for that classic taco taste.
- 1 (15-oz) can stewed tomatoes: Enhances the soup’s heartiness with rich tomato flavor and chunky texture.
- Salt and pepper (to taste): Simple seasonings that brighten and balance all the flavors.
- 1 cup instant brown rice: Adds wholesome, chewy grains that soak up the delicious broth.
How to Make Taco Vegetable Soup Recipe
Step 1: Brown the Beef
Start by heating a Dutch oven or large saucepan over medium heat. Add the ground beef, breaking it apart as it cooks. Stir frequently until the beef is fully browned and no pink remains. This step sets the foundation with savory, caramelized flavor. Once cooked, drain any excess fat to keep the soup light and not greasy.
Step 2: Add the Core Ingredients
Next, sprinkle in your taco seasoning, then toss in the frozen mixed vegetables along with the beef broth. Stir in the creamed corn, diced tomatoes with green chilies, and stewed tomatoes. Season with salt and pepper to your liking. Bring this medley to a rolling boil – you’ll start to smell those irresistible taco spices blending beautifully with the fresh vegetables and tomatoes.
Step 3: Simmer and Finish with Rice
Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 15 minutes, allowing all those vibrant flavors to meld. After 15 minutes, stir in the instant brown rice, cover the pot again, and continue cooking for another 10 minutes. By the end, the rice will be tender, having soaked up all the tasty broth, making this soup incredibly hearty and satisfying.
How to Serve Taco Vegetable Soup Recipe
Garnishes
Garnishing your Taco Vegetable Soup Recipe is where you can add a personal touch and extra flair. A dollop of sour cream or a sprinkle of shredded cheddar cheese brings creaminess and that classic taco-shop feel right to your bowl. A handful of fresh chopped cilantro or sliced green onions brightens the soup with a fresh punch. If you like some heat, a few slices of jalapeño or a drizzle of hot sauce can spice things up deliciously.
Side Dishes
Serve this soup with simple sides that complement and enhance the meal. Crunchy tortilla chips or warm, soft flour tortillas are ideal for dipping and scooping. A crisp green salad with a zesty lime vinaigrette can balance out the richness with refreshing brightness. Cornbread or garlic bread are perfect for soaking up every last bit of that flavorful broth.
Creative Ways to Present
If you want to impress friends or jazz up a family meal, try serving this Taco Vegetable Soup Recipe in small, hollowed-out bell peppers or mini bread bowls for a fun twist. Layered with your favorite garnishes arranged artfully on top, it turns a comforting bowl of soup into a festive centerpiece. You can also create a taco bar-style setup where everyone adds their favorite toppings, turning the soup experience interactive and even more delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your Taco Vegetable Soup Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors often taste even better the next day as they continue to mingle.
Freezing
This soup freezes beautifully, making it a fantastic make-ahead option. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Frozen, it’ll maintain its deliciousness for up to 3 months.
Reheating
When you’re ready to enjoy it again, thaw frozen soup overnight in the fridge if possible. Warm it gently on the stovetop over medium heat, stirring occasionally until hot throughout. For refrigerated leftovers, reheat directly on the stove or in the microwave. You may want to add a splash of broth or water if it has thickened too much.
FAQs
Can I make this Taco Vegetable Soup Recipe vegetarian?
Absolutely! Simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or tofu for protein, and the taco seasoning will still provide that bold, spicy flavor.
Is it possible to use fresh vegetables instead of frozen?
Yes, fresh vegetables like diced carrots, bell peppers, and corn work wonderfully. Just chop them small so they cook evenly during the simmering stage, and you might need to adjust the cooking time by a few minutes.
Can I use regular rice instead of instant brown rice?
You can, but keep in mind regular rice takes longer to cook. Add it at the beginning of the simmering process with extra broth or water to ensure it cooks fully and doesn’t absorb too much liquid too quickly.
How spicy is this recipe? Can I adjust the heat level?
The spiciness depends on the taco seasoning and diced tomatoes with green chilies you use. If you prefer milder flavors, choose a mild taco seasoning and regular diced tomatoes. For more heat, add extra chili powder or chopped fresh chilies.
Can I prepare this soup in a slow cooker?
Yes! Brown the beef first, then add all ingredients except the instant rice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in instant rice during the last 30 minutes of cooking to finish the dish perfectly.
Final Thoughts
There’s something so heartwarming about a bowl of homemade soup that feels both comforting and exciting at the same time. This Taco Vegetable Soup Recipe hits all those notes perfectly with its rich, zesty flavors and nourishing ingredients. It’s a simple, quick meal that fills the kitchen with amazing aromas and fills you up with cozy goodness. I can’t wait for you to try it and make it a go-to in your recipe collection!
Print
Taco Vegetable Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Description
This hearty Taco Vegetable Soup combines ground beef, a flavorful taco seasoning blend, and a medley of vegetables simmered in a rich beef broth with tomatoes and corn. Perfect for a quick weeknight meal, this soup is comforting, filling, and easy to prepare. The addition of instant brown rice adds a satisfying texture and makes it a complete meal in a bowl.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 (1-oz) package taco seasoning
- 3 cups frozen mixed vegetables
- 4 cups beef broth
- 1 (15-oz) can creamed corn
- 1 (10-oz) can diced tomatoes and green chilies (Rotel)
- 1 (15-oz) can stewed tomatoes
- Salt and pepper, to taste
- 1 cup instant brown rice
Instructions
- Cook the Ground Beef: In a Dutch oven or large saucepan over medium-high heat, cook the ground beef until it is no longer pink, breaking it apart with a spoon as it cooks. Once fully cooked, drain excess fat to avoid a greasy soup base.
- Add Seasoning and Vegetables: Stir in the taco seasoning, then add the frozen mixed vegetables, beef broth, creamed corn, diced tomatoes with green chilies, stewed tomatoes, and season with salt and pepper to taste. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes to allow the flavors to meld and the vegetables to soften.
- Add Rice and Finish Cooking: Stir in the instant brown rice, cover again, and continue cooking for an additional 10 minutes or until the rice is tender and has absorbed some of the soup’s flavors.
Notes
- Use lean ground beef to reduce fat content.
- The instant brown rice saves time but you can substitute with regular brown rice if you cook it separately and add later.
- Adjust the amount of taco seasoning depending on desired spice level.
- This soup can be made vegetarian by substituting beef with plant-based protein and using vegetable broth.
- For a thicker soup, reduce the amount of broth slightly or simmer uncovered for the last 5 minutes.
