Warm, hearty, and packed with flavor, this 15 Bean Taco Soup is the kind of meal that feels like home. Raised in Appalachia, I learned my way around a pot of beans, and this recipe is a favorite for good reason.
This recipe was sponsored by Hurst’s Brand.
A colorful mix of beans simmers in a taco-spiced broth, finished with creamy avocado, fresh cilantro, and melted cheese. It strikes a satisfying balance between comfort and nutrition, makes a generous batch, and works well for weeknight dinners, meal prep, or a cozy weekend supper.
Why You’ll Love 15 Bean Taco Soup
If you enjoy bean soups, this one will quickly become a staple. The Hurst’s 15 Bean Soup mix provides a variety of textures and flavors, and the taco seasoning gives the soup a zesty, familiar taco taste that’s part chili and part taco night in a bowl. It’s filling, protein-rich, and ideal for feeding a family or storing leftovers for easy lunches.
Ingredient Insights
- Hurst’s 15 Bean Soup mix: A mix of beans that cook tender and flavorful. Save the seasoning packet to finish the soup for extra depth.
- Ground beef: Lean ground beef keeps the soup less greasy; ground turkey works well as a lighter alternative.
- Onion and garlic: Build the savory base with diced onion and minced garlic.
- Taco seasoning: Use store-bought or homemade for that classic taco profile.
- Diced tomatoes and tomato sauce: Add body, acidity, and a touch of sweetness to the broth.
- Broth: Beef broth keeps the flavor rich; chicken or vegetable broth are suitable substitutes.
- Toppings: Avocado, shredded cheese, cilantro, and sour cream are great finishing touches.
How to Make 15 Bean Taco Soup
This soup is straightforward to prepare on the stovetop and develops even better flavor when made ahead.
Step One: Sort and rinse the beans from the Hurst’s 15 Bean Soup package. Soak them overnight or use the quick-soak method on the package. Drain and set aside.
Step Two: In a large Dutch oven over medium-high heat, brown the ground beef until cooked through. Drain excess grease, then add diced onion and minced garlic. Sauté for 2–3 minutes until softened and fragrant.
Step Three: Add the soaked beans to the pot along with taco seasoning, broth, diced tomatoes (or Ro-Tel), tomato sauce or paste, and any other flavorings. Bring to a boil.
Step Four: Reduce heat to low, cover, and simmer for about 1 hour 30 minutes to 2 hours, stirring occasionally, until the beans are tender and the flavors meld.
Step Five: Stir in the seasoning packet from the bean mix toward the end of cooking and simmer for another 10 minutes. Taste and adjust salt and pepper if necessary.
Step Six: Serve in bowls and garnish with avocado, cilantro, shredded cheese, and a dollop of sour cream if desired.
A printable recipe card is included below for easy reference.
Substitutions & Variations
- Ground turkey: A lighter protein option that keeps the soup flavorful.
- Extra vegetables: Add corn, bell peppers, or a can of black beans for more texture and color.
- Spicy version: Add chopped jalapeño, hot sauce, or a pinch of cayenne to taste.
Crissy’s 15 Bean Taco Soup Tips
- Soak the beans: Overnight soaking reduces cooking time and promotes even tenderness.
- Brown the meat well: A good sear adds depth and savory complexity to the soup base.
- Fresh toppings: Brighten the bowls with cilantro, avocado, or diced tomatoes.
- Taste before salting: The included seasoning packet may already contain salt, so season gradually.
- Make ahead: Flavors improve after resting; this soup is great reheated the next day.
- Reheat gently: Warm over medium-low heat and add a splash of broth or water if the soup thickens.
- Freeze leftovers: Portion into freezer-safe containers for up to 3 months.
Storage Instructions
Refrigerator: After cooling, store soup in an airtight container for up to 4 days. Reheat on the stove or in the microwave until hot.
Freezer: Cool before transferring to freezer-safe containers, leaving room for expansion. Freeze up to 3 months and thaw overnight in the refrigerator before reheating.
Reheating tip: Add a splash of broth or water if the soup thickens after storage.
Frequently Asked Questions
Do I need to use the seasoning packet?
It’s optional but recommended for extra depth. Add part or all of it, then taste and adjust as needed.
Can I make 15 Bean Taco Soup vegetarian?
Yes. Omit the beef and use vegetable broth. Add extra vegetables like bell peppers, corn, or mushrooms to keep 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 this comforting and flavorful 15 Bean Taco Soup!
15 Bean Taco Soup
Ingredients
- 1 Package Hurst’s 15 Bean Soup
- 1 lb. ground beef (90/10 suggested)
- 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, then set aside.
-
In a 6-quart Dutch oven, brown the ground beef with the diced onion. Drain any excess grease.
-
Add the beans and cover with about 8 cups of water (or enough to fully submerge). Bring to a boil, then reduce heat and simmer for 1 hour 30 minutes.
-
Stir in the remaining ingredients (Ro-tel, tomato sauce, corn, taco seasoning). Bring back to a boil, then reduce heat and simmer an additional 30–45 minutes or until beans are tender.
-
Garnish with avocado, cilantro, and shredded cheddar cheese before serving.
Video
Nutrition
Nutrition values are estimates and should not replace professional advice. Actual servings depend on portion size.