Hearty Taco Soup | Gluten-Free & Dairy-Free

January 16, 2025

2-3 hours

easy

Serves 8-10

Hello and happy Thursday! I’ve got the best hearty taco soup recipe to share with you, perfect for our winter weather! You may already have all or most of the necessary ingredients in your kitchen and this recipe is versatile in that you can substitute and omit ingredients to your liking.

	1/2 cup uncooked brown lentils
	1/2 cup uncooked black beans
	1/2 cup uncooked red beans
	1/2 cup uncooked kidney beans
	2-3 Tbsp pickled jalepenos
	1-2 cloves garlic, minced or finely chopped
	1 can Rotel
	2-3 liters vegetable or beef broth make sure it's gluten-free
	2 Tbsp taco seasoning make sure it's gluten-free
	2-3 Tbsp triple concentrated tomato paste or one small can of tomato paste
	1 onion, finely chopped
	1 lb raw chili beef or ground beef
	1 can corn
	1 bell pepper, chopped

Additional Ingredients

1-3 liters water to add to the pot of boiling soup due to evaporation

Directions

1.

Boil 2 hours

Into a large pot, combine and boil 2 hours: the uncooked lentils and beans, the jalapeños, garlic, onion, Rotel, broth, seasoning, tomato paste, and chili beef. If using a pound of ground beef, brown this first before adding to the pot.

Simmer or low boil for about 2 hours until the beans are tender and the meat is cooked.

Mark as complete

2.

Add remaining ingredients

Add the canned corn and the chopped bell pepper and remove from heat. Serve topped with dairy-free cheese and parsley.

Mark as complete

Hearty Taco Soup | Gluten-Free & Dairy-Free