This slow-cooked minestrone is delicious and packed with healthy vegetables. What could be more ideal?
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs 5 mins |
| Total Time: | 6 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¼ pounds ground beef
- 1 large onion, chopped
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can whole kernel corn, drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (8 ounce) can tomato sauce
- 2 cups water
- 1 (1 ounce) package taco seasoning
- 1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
- Cover and cook on Low until flavors have melded, about 6 hours.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 11 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 1872 mg |
| Sugars | 8 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my family as written…I did not try it. They ate it but mostly said it was just okay to meh. Probably because they prefer actual tacos to taco soup. My one son ate the leftovers for lunch all week so it must not have been that bad.
Loved this easy, delicious soup! Added a bunch of toppings like cheese, jalapeños, avocado, and cilantro and it felt so special!