Taco Soup with Noodles
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
10
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Calories
275 kcal
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Course
Main Course
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Cuisine
American
Taco Soup with Noodles
Description
This soup begins by browning ground beef with diced red onion and minced garlic, draining excess fat. Beef stock, petite diced tomatoes, black beans, corn, picante sauce, spiral pasta, chopped green pepper, taco seasoning, and parsley are added and brought to a boil before simmering covered to tenderize the pasta.
The picante sauce and taco seasoning imbue the soup with gentle heat and tanginess, complementing the earthiness of beans and sweetness of corn. As the pasta cooks in the flavorful broth, it contributes to the soup's heartiness without overwhelming other ingredients.
The soup can be garnished with shredded cheddar, sour cream, or crispy tortilla chips, adding contrasting textures. It works well as a filling meal on its own or served with a side salad.
This dish allows for substitution of other ground meats or omission of meat for a vegetarian version by adding more beans. Leftovers refrigerate well for a few days or freeze for longer storage.
Ingredients
For the soup:
- 1 pound ground beef
- 3/4 cup red onion diced
- 1 teaspoon garlic minced
- 32 ounces beef stock
- 14.5 ounces diced tomatoes 1 can, undrained, petite
- 15.25 ounces black beans (1 can, rinsed and drained)
- 1 cup corn or 1 can corn, drained, frozen
- 1 1/2 cups picante sauce
- 2 cups spiral pasta (uncooked)
- 1 green bell pepper chopped, medium size
- 3 teaspoons taco seasoning
- 1 teaspoon parsley dried
Optional Toppings
- cheddar cheese
- sour cream
- tortilla chips
Instructions
- In a large saucepan or dutch oven, cook the beef, onion and garlic until meat is completely browned. Then drain off any fat. 1 pound ground beef, 3/4 cup diced red onion, 1 teaspoon minced garlic
- Add the stock, tomatoes, beans, corn, picante sauce, pasta, green pepper, and seasonings. Bring to a boil and stir occasionally. 32 ounces beef stock, 14.5 ounces petite diced tomatoes, 15.25 ounces black beans, 1 cup frozen corn, 1 1/2 cups picante sauce, 2 cups spiral pasta, 1 medium green pepper, 3 teaspoons taco seasoning, 1 teaspoon dried parsley
- After the mix comes to a boil, reduce the heat to low, cover and simmer for about 10 minutes. The soup is done when the pasta is tender.
- Top with sour cream, cheese or tortilla chips.
Notes
- Substitute ground turkey, chicken, or chorizo for the beef to vary flavor.
- Make a vegetarian version by increasing beans and omitting meat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 6 weeks.
- Reheat gently in microwave or on stovetop to maintain pasta texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 544mg | 23% |
| Potassium | 768mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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