Taco Soup Recipe

Makes: 13 cups

Cooking time: 40 minutes


  • 1 lb (500 g) lean ground beef
  • 1 medium onion, chopped
  • 2 large stalks of onion, chopped
  • 1 green pepper, chopped
  • 28 oz (796 ml) of tomatoes, diced or whole
  • 19 oz (540 ml) can of kidney beans, rinsed
  • 19 oz (540 ml) can of black beans, rinsed
  • 2 cups (500 ml) of frozen kernel corn
  • 2 tsp (10 ml) of chili powder
  • 1 tsp (5 ml) each of cumin, oregano, paprika and garlic powder
  • ½ tsp (2 ml) of black pepper
  • 2 cups (500 ml) of water
  • Optional: Fat free sour cream or plain Greek yogurt for garnish


  1. Brown the hamburger meat. Drain off any fat.
  2. Add the onions, celery and green pepper. Cook until soft.
  3. Add the rest of the ingredients. Add water if soup seems too thick.
  4. Bring to a boil, then cover and simmer for 30 minutes. Add extra water if getting too thick.


  • Serve with a few whole grain crackers, whole wheat bread or tortilla chips
  • Rinse canned beans and corn to remove extra salt or use ‘no salt added’ varieties.

Adapted from:  http://www.cookspiration.com/recipe.aspx?perma=6WgZbmrpR5m&g=21


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