Why You’ll Love this Hearty Bean Soup
There are three compelling reasons why this hearty bean soup deserves a spot in your weekly meal rotation.
First, it’s ridiculously easy—brown some beef, dump in cans, and let it simmer while you tackle more pressing matters, like finding your missing sock.
Second, it’s incredibly versatile. Don’t have kidney beans? Swap in whatever’s lurking in your pantry.
Finally, the flavor combination is unbeatable. The taco seasoning and ranch mix create this magical taste that makes me want to lick the bowl when no one’s looking. Trust me, I’ve done it.
What Ingredients are in Hearty Bean Soup?
This recipe has me thinking about those cozy days when the only thing better than a warm bowl of soup is one that practically makes itself. The secret to this hearty bean soup is in its perfect balance of protein, vegetables, and those magical seasoning packets that transform ordinary ingredients into something that makes your kitchen smell like a Tex-Mex restaurant.
I’m particularly fond of the combination of beans—they create such a satisfying texture while absorbing all those savory flavors.
- 1/2 pound lean ground beef
- 1 onion, chopped
- 1 (8 ounce) can black beans
- 1 (8 ounce) can pinto beans
- 1 (8 ounce) can kidney beans
- 1 (8 ounce) can corn
- 1 (10 ounce) can Rotel tomatoes with green chilies
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
- Optional: 1 1/2 cups water (if beans are drained)
- For serving: shredded cheddar cheese and sour cream
When shopping for these ingredients, you might wonder about draining those cans. Honestly, it’s a matter of personal preference. Keeping the liquid from the beans and corn adds more flavor depth, while draining gives you more control over the soup’s consistency.
And speaking of consistency, don’t feel constrained by these exact beans—the beauty of this recipe is its flexibility. Got great northern beans instead of kidney? Throw ’em in. The taco and ranch seasoning packets are the non-negotiables here, creating that distinctive flavor that’ll have everyone asking for seconds.
How to Make this Hearty Bean Soup
Making this bean soup couldn’t be simpler, which is exactly what I need on those busy weeknights when cooking feels like climbing Mount Everest. You’ll start by browning 1/2 pound of lean ground beef in a pan, adding 1 chopped onion once the meat begins to lose its pink color.
This initial cooking step builds the foundation of flavor for your soup—don’t rush it! Let those onions soften and become translucent, releasing their sweet aroma that signals good things are happening.
Next comes the no-fuss part that makes this recipe a true weeknight hero. Simply add all your canned ingredients: 8 ounces each of black beans, pinto beans, kidney beans, and corn, plus a 10-ounce can of Rotel tomatoes with green chilies.
Now, here’s where you face an essential decision. Did you drain those cans? If yes, you’ll need to add about 1 1/2 cups of water to guarantee proper soupy consistency. But if you’re like me and prefer to use those flavorful bean and corn liquids, you mightn’t need additional water at all—though you can certainly add some if you prefer a thinner soup.
Sprinkle in that 1 1/4 ounce package of taco seasoning and 1 ounce package of ranch dressing mix, giving everything a good stir to distribute those seasonings evenly.
Let your soup simmer for about 1 1/2 hours, stirring occasionally. This lengthy simmer isn’t just idle time—it’s when the magic happens, allowing all those flavors to meld together into something greater than their parts.
The beans will soften further, the seasoning will infuse every morsel, and your kitchen will smell absolutely divine. When serving, don’t skip the finishing touches—a generous sprinkle of shredded cheddar cheese and a dollop of cool sour cream create the perfect contrast to the warm, spicy soup beneath.
And might I suggest some crispy tortilla rounds for dipping? They add that satisfying crunch that takes this humble soup to restaurant-quality status.
Hearty Bean Soup Substitutions and Variations
While the classic version of this hearty bean soup always hits the spot, I love experimenting with substitutions that transform it into something new each time I make it.
Try ground turkey or chicken instead of beef for a lighter option. Not a fan of black beans? Swap in great northern or navy beans.
Vegetarians can skip the meat entirely and add extra beans or even diced mushrooms for that umami flavor.
The seasoning mixes are flexible too. No ranch? Use Italian dressing mix.
I’ve even tossed in a can of green chilies when I wanted more kick.
The beauty of this soup? It’s practically impossible to mess up.
What to Serve with Hearty Bean Soup
When paired with the right accompaniments, this hearty bean soup transforms from a simple meal into a proper feast. I love serving warm cornbread on the side—something about that sweet, crumbly texture just soaks up the savory broth perfectly.
A crisp green salad with vinaigrette dressing offers a revitalizing contrast to the rich soup. Sometimes I’ll put out a platter of sliced avocado, extra shredded cheddar, and lime wedges so everyone can customize their bowls.
And remember those Crispy Rounds mentioned in the recipe? They’re basically tortilla chips and they add the perfect crunch factor.
Trust me, your family will scrape their bowls clean.
Final Thoughts
This bean soup recipe has become my go-to comfort meal over the years, especially during those chilly months when nothing else quite hits the spot.
I love how versatile it is—sometimes I’ll add extra corn when I’m craving sweetness, or throw in some diced jalapeños for heat. The combination of three beans creates such a hearty texture that even my meat-loving friends ask for seconds.
What makes this soup truly special? The marriage of taco and ranch seasonings. Trust me, it sounds odd, but creates magic in your bowl.
Leftovers taste even better, if they last that long.
Hearty Bean Soup
Ingredients
Equipment
Method
- In a skillet, brown the ground beef over medium heat until it begins to lose its pink color.
- Add the chopped onion to the beef and continue cooking until the onion becomes translucent and the beef is fully browned.
- Transfer the beef and onion mixture to a large pot.
- Add the black beans, pinto beans, kidney beans, corn, and Rotel tomatoes with green chilies to the pot.
- If you drained your canned ingredients, add 1 1/2 cups of water. If you kept the liquid from the cans, you may not need additional water.
- Sprinkle in the taco seasoning mix and ranch dressing mix, stirring well to combine all ingredients.
- Bring the soup to a simmer, then reduce heat to low and let it cook for about 1 1/2 hours, stirring occasionally to prevent sticking.
- Serve hot, topped with shredded cheddar cheese and a dollop of sour cream. Add crispy tortilla rounds on the side if desired.
