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.
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. Whether you’re pulling together a weeknight meal or prepping for a chilly weekend, this soup comes together with ease and keeps everyone satisfied.
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. Don’t forget the seasoning packet; it’s a great flavor booster at the end.
- Ground beef: Use lean ground beef for less grease. You could also swap in ground turkey for a lighter option.
- Onion and garlic: These add depth and round out the savory flavor base.
- Taco seasoning: Gives that classic taco taste. Use store-bought or homemade seasoning if you prefer.
- Diced tomatoes and tomato paste: These bring body and a little tang to the broth.
- Beef broth: Keeps the soup rich and hearty. You can use chicken broth in a pinch.
- 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: Rinse and sort the beans from the Hurst’s 15 Bean Soup package, then soak them overnight or use the quick-soak method on the bag. Drain and set aside.
Step Two: In a large Dutch oven over medium-high heat, brown the ground beef until fully cooked. Drain any excess grease, then add the diced onion and minced garlic. Sauté for 2 to 3 minutes until fragrant.
Step Three: Stir in the soaked beans, taco seasoning, beef broth, diced tomatoes, and tomato paste. Bring the mixture to a boil.
Step Four: Reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally, until the beans are tender.
Step Five: Stir in the Hurst’s seasoning packet and simmer for 10 more minutes. Taste and adjust salt and pepper if needed.
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 and use vegetable broth instead. 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
Ingredients
- 1 Package Hurst’s 15 Bean Soup
- 1 lb. ground beef I used 90/10
- 1 large yellow onion diced
- 2 10 oz. Cans Ro-tel original
- 1 15 oz. tomato sauce
- 1 15.25 oz. can corn 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.
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Nutrition
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
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?
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)!!!