Freezer Cooking: Taco Soup

One of the things that is way too easy to spend money on for me is eating out. When we first started reviewing our spending I was totally shocked and disgusted to see how much money went down the tube on eating out. One of the reasons why we ate out all the time was because of convenience. At the end of a long and stressful day when it came time to think about dinner it was just way to easy to say, “tonight we are going out to eat, we deserve it” and feel the stress drift right off of my shoulders.


One of the best ways I have found to prevent me from unnecessary spending in the form of fast food is to have a few yummy meals ready to go, aka: in the freezer.

Taco soup is one of those household recipes.What I mean by that is, every household has their own way of making taco soup. I am obsessed with mine. It is so delicious, so easy, so cheap, so fast, freezes so well, and *bonus* it’s healthy. Need I say more? I think not.

Here is the recipe that I use, but another great thing about taco soup is that you can adapt the recipe based on what you have in your pantry. I know, it’s glorious.

Taco Soup:
1 lb. ground hamburger
1 onion chopped (I used minced onion… because well, i’m lazy.)
1 packet taco seasoning
1 can kidney beans
1 can pinto beans
1 can corn
2 cans stewed tomatoes (not drained, this makes the base of your soup)(I use tomatoes I can myself, so yummy)
salt & pepper to taste

Start off by cooking your hamburger and onions together.

After hamburger is cooked, add cans and taco seasoning packet. Mix well. Turn down heat to low and simmer 20 minutes.

While the soup is simmering I get all my stuff ready to freeze it. I like to use mason or Ball canning jars for three reasons. 1. This way I know exactly what portion I am freezing. (In this case, 2 cups per jar.) 2. I have tons of them floating around. 3. I love mason jars and they look pretty. However, you can use whatever you’d like. Tupperware, freezer ziplock etc.

When the soup is done, you are ready to pour into your jars.

After jars are filled, let cool on counter for awhile so you don’t upset the temperature of your freezer. Now they are ready for an easy lunch or add a side salad and some bread and you’ve got a quick and easy weeknight dinner.

Defrost in fridge over night, in warm water bath, or in microwave. Serve with chips, cheese, sour cream, avocado or whatever you like best!

**This recipe makes a little over 8 cups.

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    I can’t wait to try this recipe–it sounds delicious! And I love the option of freezing the soup!! One question though…If I were to buy my tomatoes what size cans should I get? Two 15 oz? Thanks so much!


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    Thanks so much for the info Jessica! and oopsie, I made this last night and I did not drain the beans I did drain the corn tho, so not sure if this will effect the taste but it smelled heavenly! Thank you for posting the recipe I made notes on my recipe to drain the veggies except for the tomatoes next time. I posted a picture of the soup I made last night on my blog and gave a shout out to Pretty Providence with a link to your site so everyone could check out your great recipe Thanks so much :)


    Hello, the soup looks yummy! Could you tell me if you drain the cans of beans and corn? I saw where you are NOT suppose to drain the stewed tomatoes but didnt see what to do with the other veggies. Did you use quart size jars? Thanks for your help :)


      Yes I do drain the beans and corn! And the cans I use are about 14 oz, but a little more or a little less should work just fine!