Warm, hearty, and full of flavor, this 15 Bean Taco Soup is just the kind of dish that feels like home. Growing up in Appalachia, I know my around a pot of beans, and this is a good one!
I’d like to thank Hurst’s Brand for sponsoring this recipe.
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With a colorful mix of beans simmered in taco-seasoned broth and topped with fresh avocado, cilantro, and cheese, it hits the sweet spot between comfort and nutrition. It's an easy weeknight meal, and it's great for a chilly weekend too.
Why You’ll Love 15 Bean Taco Soup
If you love bean soup recipes, this one will earn a spot on your regular dinner rotation. It’s rich, hearty, and full of protein, thanks to Hurst’s 15 Bean Soup mix.
The taco seasoning adds a zesty twist that makes it taste like a cross between chili and your favorite taco night meal. Plus, it makes a big pot, perfect for feeding a crowd or saving leftovers for easy lunches.
Ingredient Insights
- Hurst’s 15 Bean Soup mix: The mix includes a variety of beans that cook up tender and flavorful.
- Ground beef: Use lean ground beef for less grease. You could also swap in ground turkey for a lighter option.
- Onion: The onion browns with the beef and adds depth.
- Taco seasoning: Gives that classic taco taste. Use store-bought or homemade seasoning if you prefer.
- Ro-Tel and tomato sauce: Two cans of Ro-Tel and a can of tomato sauce bring body and a little heat.
- Corn: A can of corn, with its liquid, adds a little sweetness.
- Toppings: Chopped avocado, shredded cheese, cilantro, or a dollop of sour cream all make great finishes.
How to Make 15 Bean Taco Soup
This recipe comes together easily on the stovetop.
Step One: Sort and rinse the beans from the Hurst’s 15 Bean Soup package, then set them aside.
Step Two: In a 6-quart Dutch oven, brown the ground beef and onion. Drain any excess grease.
Step Three: Add the beans and cover them with 8 cups of water. Bring it to a boil.
Step Four: Reduce the heat and simmer for 1 hour and 30 minutes.
Step Five: Add the Ro-Tel, tomato sauce, corn and taco seasoning, and stir. Bring it back to a boil, then reduce the heat and simmer for another 30 to 45 minutes, until the beans are tender.
Step Six: Ladle the soup into bowls and top with your favorite taco-style toppings.
Don’t forget, the full printable 15 Bean Taco Soup recipe card is just below for easy reference.
Substitutions & Variations
- Use ground turkey: A great swap if you want to lighten things up.
- Add corn or black beans: Mix in a can of corn or black beans for extra texture and sweetness.
- Make it spicy: Stir in chopped jalapeño, hot sauce, or a pinch of cayenne to bring some heat.
Crissy’s 15 Bean Taco Soup Tips
- Soak the beans: Soaking overnight helps them cook faster and more evenly.
- Brown the meat well: Letting the beef get some color adds deep, savory flavor to the base.
- Use fresh toppings: Fresh cilantro, avocado, or diced tomatoes add brightness to the bowl.
- Taste before adding salt: The Hurst’s seasoning packet already contains salt, so check flavor before adjusting.
- Make it ahead: This soup tastes even better the next day as the flavors blend together.
- Reheat gently: Warm over medium-low heat to avoid overcooking the beans.
- Freeze leftovers: This recipe freezes beautifully. Store in freezer-safe containers for up to 3 months.
Storage Instructions
Refrigerator: Store cooled 15 Bean Taco Soup in an airtight container for up to 4 days. Reheat on the stove or in the microwave until hot.
Freezer: Portion cooled soup into freezer-safe containers, leaving room for expansion. Freeze up to 3 months. Thaw in the fridge overnight before reheating.
Reheating tip: Add a splash of broth or water if the soup thickens after storing.
Frequently Asked Questions
Do I need to use the seasoning packet?
It’s optional, but it adds a lot of depth. Try adding part of it, taste, and adjust.
Can I make 15 Bean Taco Soup vegetarian?
Yes. Skip the beef. Add extra vegetables like bell peppers or corn to make it hearty.
More Bean Soup Recipes
- Crock Pot 15 Bean Soup
- Crock Pot 15 Bean Salsa Chili
- Instant Pot Summer Vegetable 15 Bean Soup
- Cajun 15 Bean Soup with Ham
- Cajun 15 Bean Soup with Turkey
I hope you enjoy my scrumptious 15 Bean Taco Soup!
15 Bean Taco Soup
Video
Ingredients
- 1 package Hurst’s 15 Bean Soup
- 1 pound ground beef I used 90/10
- 1 large yellow onion diced
- 2 cans Ro-tel 10 ounces, original
- 1 can tomato sauce 15 ounces
- 1 can corn 15.25 ounces, with liquid
- 2 tablespoons taco seasoning
Instructions
- Sort and rinse beans, set aside.
- In a 6 quart-dutch oven, brown the beef and onions. Drain any excess grease.
- Add beans and cover with 8 cups water, then bring to a boil. Reduce heat and simmer for 1 hour 30 minutes.
- Add the remaining ingredients and stir. Bring back to a boil then reduce heat and simmer for an additional 30 to 45 minutes or until beans are tender.
- Garnish with avocado, cilantro, and shredded cheddar cheese.
Nutrition
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Do you add the dry ranch seasoning like other taco soup recipes call for?
There is no ranch seasoning in this recipe.
Did you use the flavor packet that comes with the beans?
Do we use the flavoring packet that comes with the beans or do we just set it aside?
It is delicious! I made it for church dinner tomorrow. It made a lot!
This looks delicious! I bet you could convert it for making in an Instant Pot.
It’s delicious.  I added a tsp of crushed red pepper and one small can of V8 juice.  Have you tried freezing it?Â
I was wondering how you would go about converting this to cook in the Instant Pot. I have fibromyalgia as well as spells of vertigo from migraines. Standing at a stove for any length of time is difficult sometimes and my IP’s (I’m lucky and have all 3 sizes of the duo model!) have been such a blessing for those times. I’m not experienced at converting recipes though. Any help you’d be able to give me would be very much appreciated! Thank you in advance.
You brought a little tear to my eye when you mentioned about growing up in the Appalachian’s and the smell of beans simmering on the stove. Spent my summers with my papaw and mamaw in the coal fields of southern WV.  Most every evening after playing cards or games with my cousins and my little brother, mamaw would say bed time.  But first we got to clean the beans, she would dump a bag on the table and to us it was another game and time spent with mamaw.
This looks so yummy! I’m so making this for the kiddies!
This so good. I’m not from the Appalachia but I am from a southern farming family. My mom always had to feed working men a good lunch and this recipe reminds me of one her recipes. She never wrote anything down. She just knew what she wanted in the pot. No one ever walked away from her table hungry. Thank you for the trip down memory lane. (Served with cornbread. Mmmmmmm yummy)!!!