Warm, hearty, and bursting with flavor, this 15 Bean Taco Soup is the kind of dish that feels like home. Raised in Appalachia, I learned how to cook a pot of beans that comforts and nourishes — and this recipe is a favorite for good reason.
Sponsored by Hurst’s Brand.
A colorful blend of beans simmered in a taco-seasoned broth and finished with fresh avocado, cilantro, and cheese, this soup strikes the perfect balance between comfort food and wholesome nutrition. It’s quick to assemble for a weeknight dinner and makes excellent leftovers for the week.
Why You’ll Love 15 Bean Taco Soup
If you’re a fan of bean soups, this recipe deserves a spot in your rotation. The Hurst’s 15 Bean Soup mix delivers a variety of textures and a hearty dose of protein. The taco seasoning gives a zesty, familiar taco flavor, making this soup feel like a cross between classic chili and taco night. It yields a large batch, ideal for feeding a family or saving portions for lunches.
Ingredient Insights
- Hurst’s 15 Bean Soup mix: A variety of beans that cook tender and flavorful. Save the seasoning packet for added depth at the end.
- Ground beef: Use lean ground beef (90/10 recommended) or swap in ground turkey for a lighter version.
- Onion and garlic: Build a savory base with diced onion and minced garlic.
- Taco seasoning: Store-bought or homemade works — it provides the signature taco flavor.
- Diced tomatoes and tomato sauce or paste: Add body, acidity, and richness to the broth.
- Beef or chicken broth: Beef broth keeps it hearty; chicken or vegetable broth can be used if preferred.
- Toppings: Avocado, shredded cheese, cilantro, and sour cream brighten each bowl and add texture.
How to Make 15 Bean Taco Soup
This recipe is straightforward and comes together on the stovetop.
Step One: Sort and rinse 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 cooked through. Drain excess grease, add the diced onion and minced garlic, and sauté 2–3 minutes until fragrant.
Step Three: Add the soaked beans, taco seasoning, beef broth (about 8 cups), diced tomatoes (or Ro-tel), and tomato sauce or paste. 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.
Step Five: Stir in any included seasoning packet from the bean mix, simmer 10 more minutes, then taste and adjust salt and pepper as needed.
Step Six: Serve hot, garnished with avocado, cilantro, shredded cheddar, or your favorite taco-style toppings.
Substitutions & Variations
- Ground turkey: Swap for beef to reduce fat and calories.
- Extra vegetables: Add corn, bell peppers, or a can of black beans for more texture and color.
- Make it spicy: Add chopped jalapeño, hot sauce, or cayenne to taste.
Crissy’s 15 Bean Taco Soup Tips
- Soak the beans: Overnight soaking shortens cook time and improves texture.
- Brown the meat well: A good sear deepens the soup’s savory flavor.
- Use fresh toppings: Cilantro, avocado, and diced tomatoes add brightness to each serving.
- Taste before salting: The seasoning packet may already add salt, so adjust cautiously.
- Make ahead: The soup tastes even better the next day as flavors meld.
- Reheat gently: Warm over medium-low to avoid overcooking the beans.
- Freeze leftovers: Store in freezer-safe containers up to 3 months.
Storage Instructions
Refrigerator: Cool and store in an airtight container for up to 4 days. Reheat on the stove or in the microwave until hot.
Freezer: Portion into freezer-safe containers, leaving room for expansion, and freeze up to 3 months. Thaw overnight in the fridge 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 recommended for added depth. Try adding part of it, taste, and adjust to preference.
Can I make 15 Bean Taco Soup vegetarian?
Yes. Skip the beef and use vegetable broth. Add extra vegetables like bell peppers, corn, or mushrooms to keep it hearty and satisfying.
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 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
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Sort and rinse beans, set aside.
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In a 6 quart Dutch oven, brown the beef and onions. Drain any excess grease.
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Add beans and cover with 8 cups water, then bring to a boil. Reduce heat and simmer for 1 hour 30 minutes.
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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.
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Garnish with avocado, cilantro, and shredded cheddar cheese.
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Nutrition
Nutrition values are estimates and should not replace professional medical advice. Servings are approximate and depend on portion size.