Crock Pot Black Bean Taco Soup Food

BLACK BEAN TACO SOUP

Steps:

• In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
• Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.

SLOW COOKER TACO BEAN SOUP

Steps:

• Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
• Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
• Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

Steps:

• Gather the ingredients.
• Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
• Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
• Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
• Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
• To serve, set out bowls of optional garnishes-tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream-and let your family or guests top their soup to their liking.
• Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
• Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
• Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
• Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
• Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
• Add to soup and enjoy.

SPICY HEALTHY TACO BEAN SOUP

Steps:

• Slice or dice the onion and sauté in a stock pot until soft (in cooking spray, a tablespoon of olive oil, or a little of the chicken broth).
• Add remaining ingredients and simmer 15-20 minutes.
• Serve with fat free sour cream and low-fat shredded cheese, if desired. If you like cilantro, chop a little and throw some on top of the soup. Also tasty (though not as healthy) topped with a handful of Fritos.
• Great with a piece of hearty corn bread and fresh fruit.
• This recipe can also be made in a crock pot. Sauté onions first, combine everything in a crockpot, and cook on low 5-6 hours.
• Enjoy!