Slow Cooker Taco Bean Soup

This slow cooker taco bean soup is a crowd pleaser and very versatile. Use any combination of beans you like, even corn. It can be cooked on the stove.

• Preparation Time: 15 mins
• Cooking Time: 4 hr 10 mins
• Total Time: 4 hr 25 mins
• Calories: 352 Calories

Ingredients

• 1 onion, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 pound ground beef
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (15 ounce) can white hominy, drained
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can ranch-style beans, undrained
• 1 (15 ounce) can red kidney beans, undrained
• 1 (15 ounce) can white beans, undrained
• 1 (15 ounce) can white kidney beans, undrained

Recipe Instructions

Step 1

Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker. Add onion; sprinkle in taco seasoning.

Step 2

Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chiles into beef mixture. Cover slow cooker.

Step 3

Cook on Low until cooked through and flavors blend, 4 to 5 hours.