Slow Cooker Taco Bean Soup

This slow cooker taco bean soup recipe with six types of canned beans is very versatile. But you can use any combination of beans you like, even corn.

• 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.