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Taco Vegetable Soup

This taco vegetable soup recipe is a flavorful way to warm up when it's cold outside. Seasoned with our chili seasoning this is a great soup recipe if you love taco flavors mixed with healthy vegetables and hearty ground beef.

taco vegetable soup in bowl with cilantro garnish and spoon

When the weather gets cold soups are a great way to warm up and have a hearty meal that feeds many or gives you leftovers for the week. There are so many soup recipes out there from the classics like chicken noodle and potato soup to more adventurous soups like chili lime chicken soup or Italian wedding soup. You can always get a delicious treat when it comes to soups. Soups are also great because they can be healthy and nutritious for you or comforting when you have a cold or need good comfort food.

This taco vegetable soup is a new spin on the classic vegetable soup. Our chili seasoning adds a great taco flavor to the soup. It is then mixed with ground beef and mixed vegetables to create a nutritious and delicious soup to share with family or friends.

ingredients for taco vegetable soup, ground beef, frozen mixed vegetables, beef broth, rice, onion, chugwater chili seasoning, and diced tomatoes with green chilies

Cooking and Seasoning the Taco Meat

In a medium pot brown 1 pound ground beef, venison, or turkey.

Add in ½ diced onion and cook until translucent.

browned ground beef in pot with diced onion

Season the browned meat with 3 tablespoons of Chugwater Chili Seasoning. If you want this taco vegetable soup to be spicier use the Chugwater Chili Hot Chili Seasoning instead.

chugwater chili seasoning added to browned ground beef with diced onion

Finishing the Soup

You will now want to add in 32 ounces beef broth, 16 ounces diced tomatoes with green chilies, and 2 cups of mixed vegetables (You can use frozen or canned mixed vegetables. You will want the blend that has the carrots, green beans, and peas in it.). Bring to a boil. Turn the temperature down and simmer for 20 minutes.

mixed vegetables and diced tomatoes with green chilies added to pot with chugwater chili seasoned browned beef

Add in 1 cup instant rice (brown or white can be used) and simmer until the rice is tender which is about 5 minutes, then serve. Salt and pepper to taste. 

instant rice added to pot of soup

Slow Cooker Vegetable Soup Option

In a medium skillet brown the 1 pound of ground beef or other meat choices. Add in the onion and cook until translucent. Then season the meat with Chugwater Chili Seasoning. Add this to the slow cooker with the beef broth, tomatoes, mixed vegetables, and rice. Cook on high for 4 hours or low for 6 hours. If you are worried about the rice swelling up too much wait until halfway through the cooking time to add it in.

Vegetarian Option

If you are vegetarian or want to stick to a more plant-based diet you can easily adapt this soup to your needs. Instead of browning up ground beef you will sauté the diced onion then add in the Chugwater Chili Seasoning along with 32 ounces of vegetable broth, 16 ounces diced tomatoes with green chilies, 3 cups mixed vegetables, and the 1 cup of rice and cook until rice is tender.

How to Serve Taco Veggie Soup

You will want to serve this recipe hot. Serve it with your favorite salad, in a bread bowl, with rolls and much more. You can even create a soup bar by having a few different soups available for others to enjoy. This recipe is great because you can enjoy it anytime you want a tasty and nutritious soup that is packed with veggies. If you want add in some crunched up tortilla chips or even try adding in our Chugwater Chili Crackers!!! 

taco vegetable soup in bowl with cilantro garnish and spoon

If you enjoyed this fun soup recipe here are a few other recipes you will enjoy.

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