Vegetable Beef Taco Soup

This vegetable beef soup will be the last one you ever try! Filled with good-for-you vegetables, it's light on calories but full of flavor. It's also very versatile -- leave out anything you don't have on hand, and it still tastes great.

Course Soup
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Author Dottie Wright


  • 1 16-ounce can green beans, with liquid
  • 1 16-ounce can diced tomatoes, with liquid
  • 1 8-ounce can tomato sauce
  • 4 cups beef broth
  • 1 cup water
  • 1 small onion, chopped
  • 3 carrots, peeled and sliced
  • 2 potatoes, peeled and diced
  • 1/4 cabbage, chopped
  • 1.5 teaspoon salt
  • 1 Tablespoon sugar (optional)
  • 1 lb. ground beef
  • 2 Tablespoons taco seasoning (or more, to taste)
  • 1 16-ounce can chili beans, with liquid
  • 1 16-ounce can corn, with liquid


  1. Pour all ingredients up to the ground beef into a large soup pot. Place pot over medium high heat.

  2. Bring to a boil, turn down the heat, and simmer for at least 1 hour.

  3. While waiting for the soup to boil, brown beef in skillet. Drain.

     Add taco seasoning and 3/4 cup of water. Cook until liquid is absorbed.

  4. Add taco meat to the pot and bring back up to a simmer.
  5. Near end of simmering time, add chili beans and corn. Add extra water, if desired, until the soup is as thin as you'd like.

Recipe Notes

This recipe is super versatile. You can use fresh or frozen vegetables in place of the canned, and you can mix and match amounts as needed. You can even leave out a vegetable if you don't like it. The taco seasoning is the key to the flavor, though, so don't leave that out!

Serve with cornbread or a crusty French bread.