Introduction

Taco soup is a versatile and comforting dish that can be easily prepared using food storage items. This recipe is perfect for emergency situations when you need to make a quick, nutritious meal without venturing out to the grocery store. The dish is gluten-free, dairy-free, and nut-free, making it suitable for people with allergies. Plus, it’s a great way to use up canned goods and dried ingredients that you might have stored for emergencies.

Ingredients

  • 2 cans (15 oz each) of kidney beans, drained and rinsed
  • 1 can (15 oz) of black beans, drained and rinsed
  • 1 can (15 oz) of corn, drained
  • 1 can (15 oz) of diced tomatoes
  • 1 can (15 oz) of beef broth
  • 1 can (15 oz) of tomato sauce
  • 1 packet of taco seasoning
  • 1 cup of dehydrated onions, rehydrated
  • 1 lb of ground beef (or canned beef)
  • Optional toppings: shredded cheese, crushed tortilla chips, sour cream

Preparation

  1. Rehydrate the Dehydrated Onions: Soak the dehydrated onions in warm water for about 10 minutes. Drain and set aside.
  2. Brown the Meat: If using fresh ground beef, cook it in a large pot over medium heat until browned. Drain any excess fat. If using canned beef, skip this step.
  3. Combine Ingredients: Add the drained and rinsed beans, corn, diced tomatoes, beef broth, tomato sauce, and rehydrated onions to the pot with the browned meat. Stir well to combine.
  4. Add Seasoning: Sprinkle the taco seasoning over the mixture and stir to ensure it’s evenly distributed.
  5. Simmer: Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 30 minutes, stirring occasionally. If you prefer a thicker soup, simmer for an additional 10-15 minutes.
  6. Serve: Ladle the soup into bowls and top with your choice of shredded cheese, crushed tortilla chips, or sour cream if desired.

Cooking Variations

  • Slow Cooker Method: Combine all ingredients except the toppings in a slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours. Stir occasionally.
  • Instant Pot Method: Add all ingredients except the toppings to the Instant Pot. Set to manual high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure. Stir and serve.

Nutritional Benefits

Taco soup is not only delicious but also packed with nutrients. The beans provide a good source of protein and fiber, while the tomatoes offer vitamins A and C. This soup is a balanced meal that can sustain you during an emergency when fresh produce might be scarce.

Summary

Taco soup is a versatile and nutritious meal that can be easily prepared using food storage items. It’s perfect for emergency situations, offering a quick and comforting dish that can be made with minimal kitchen time. Whether you’re using a pot, slow cooker, or Instant Pot, this recipe is adaptable to your cooking preferences. Enjoy the warmth and flavor of this hearty soup, knowing it’s a reliable option in your emergency food plan.

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