I’ve mentioned several times recently that our boondock internet has been less than stellar. Well, yesterday, it completely bit the dust, and the scheduled replacement guy didn’t show up. So, the Move-it Monday post I had ready for you guys didn’t go through. There’s always next week, right?

Until then, all hail free McDonald’s wifi and playgrounds!


The other day, I started thinking some deep thoughts—culinarily-speaking—and I realized that I don’t just love soup. Now, don’t ask me what led to such a soul-searching moment, but it kind of shook me to my core (again, culinarily-speaking). I don’t love soup? How can that be?

After all, soup is usually made from yummy broth, and it’s wholesome and comforting on a chilly evening. Now, granted, even in the dead of winter here in East Texas, it’s sometimes necessary to crack a window in order to be appropriately comforted by your soup. Otherwise, you end up sweaty and a little cranky (although, we have had a nice streak of lows in the 30’s lately…brrr).

But still. Soup. It’s a no-brainer, right?

So, I dug a little deeper and came to the conclusion that I don’t care much for soups that don’t have something you can bite into.

Chicken noodle? Meh. Cream of asparagus? So so. Squash soup? Pass.

But throw some beans in it, and I am so there. I like beans. How’s that for a ladylike statement?

Which means I like chili. A lot. And pasta e fagioli. And…taco soup.

So, apparently, combine beans and tomato sauce, and I am a happy woman.

And, since, of those three, taco soup is the easiest to make and the hardest to screw up, I thought I’d share my ultra-easy, super-yummy, actually-decently-healthy-for-you taco soup recipe, in case you happen to share my tomato-bean obsession.

I give you:


Here’s what you’ll need to make it:


  • 1 lb. ground turkey (or beef)
  • 1 large onion


  • 2 cans tomato sauce
  • 1 can diced tomatoes
  • 1 can each of light red kidney beans, dark red kidney beans, and chili beans
  • 1 can corn



  • Taco seasoning (to taste)
  • Oregano (1 tsp.)
  • Ground red pepper (1/8 tsp.—you can always add more if you like more heat)
  • Chili powder (1 tsp.)
  • Garlic (1/2 tsp.)
  • Salt (1/2 tsp. to start—you can always add more to taste)
  • Olive oil (not pictured)

::STEP 1::

Chop the onion and sauté it in 2 TBSP of olive oil until it is somewhat soft/transparent.


::STEP 2::

Add ground turkey meat (or beef) and coat generously with taco seasoning. (I don’t measure particularly, but I’m sure I use at least 1 Tbsp per 1 lb. of meat). Cook over medium heat until the meat is browned.


::STEP 3::

Dump all your cans of beans (don’t bother draining), tomato sauces, and corn (do bother draining) into the pot, followed by your seasonings. Stir to combine and let simmer on low for at least 30 minutes, although you can definitely go longer.

{This is one of those soups that tastes better the longer you cook it}.


::STEP 4::

Serve piping hot with corn bread or—Texas-style—with cheese, corn chips, and maybe even a dollop of sour cream (I won’t deny that I wanted to sing the “dollop of Daisy” jingle just now).


Hearty. Healthy. Happy.


So, now that you’ve heard my soup confession…do you have any tomato-ey/bean-y recipes that I must try?

Or might there be a non-bean soup that you’re convinced will win me over?

Do tell!


  1. You’re making me hungry! This version is a great twist to most I’ve seen. I use most of the same ingredients, but I have never tried it with tomato sauce. I usually add some chicken stock and a can of Rotel to mine to add a little spice (but not too much)! I also usually just use pinto beans (it’s the Mexican in me) but it would be nice to have a change with the kidney beans. Slow cooking is the way to go. I throw all of my ingredients in the crock pot in the morning and have a delicious dinner by the time I get home. 🙂

  2. Sounds ike a good soup! I recommend minestrone macaroni from Taste of Home (https://www.tasteofhome.com/Recipes/Minestrone-Macaroni). It’s very colorful and filling and has three kinds of beans. (Is that the magic number for beany soup?) I substitute regular diced tomatoes + Italian seasoning for the seasoned tomatoes (to save money) and serve with Parmesan cheese and garlic bread.

  3. Well I do like just regular navy bean soup, but the family moans and throws daggers at me with their eyes when I make it. Not because they don’t like the taste, it’s the after effects that don’t thrill them.

  4. I love soup! But it needs meatiness in order to satisfy the hubby. Minestrone is a fave – summer sausage, white beans, tomatoes, onion, garlic and pasta! Yum!

I love hearing from you guys!