Taco Soup, Adapted..

This recipe makes almost 3 liters of soup. It takes the two of us about 4 days to eat all of it, and it’s pretty much on the menu for each meal. This is a really great recipe for parties, though, because it will please almost everyone: the vegetarians, the vegans, the comfort food lovers, the health freaks, the alcoholics….

My aunt Jane gave my brother Thompson this recipe and I tasted it around Christmas 2006. Since then I have made it probably 15x, each time a little different. My version is meatless, but even the most hardcore meat-eaters enjoy it when I make it.

All of the ingredients below can be changed around. you can add more or less of anything – but this is my basic recipe.

  • 2 cans Beans (Black, Red, Pinto – any variation)
  • 1 can Corn
  • 3 pks Taco Seasoning
  • 1 can Jumbo Olives
  • 2 cans stewed tomatoes
  • 1 Onion
  • 3/4 lb (or so) mixed fresh peppers (as hot as you can take it)

  • Salsa (I like to make my own salsa and then use some of it in the soup.. that way i don’t waste any peppers/onions, etc in the process…)
  • a few cloves of garlic
  • 1/2-3/4 lb sliced mushrooms
  • 12-16 oz of beer (the more white trash, the better!)

Saute’ the onions, garlic, peppers, mushrooms, salsa or any other fresh vegetables you might have in this general order.

Empty into the pot all canned goods and wash out the insides of the cans with the beer. Add remaining beer to pot.

Add taco seasoning and bring to a boil… add any spices you like. I usually add a little extra cumin & oregano. Soup is ready when all fresh vegetables are soft, usually about a half hour, though it can go all day and it just gets better.

Serve with cornbread. Top with sour cream, shredded cheese & corn chips – or not!

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