Are you craving a warm, hearty bowl of taco soup but don’t want to spend hours in the kitchen? This canning taco soup recipe is the answer! We’re bringing the vibrant flavors of a classic taco night straight to your pantry with this easy-to-follow pressure canning method. Get ready to enjoy a delicious, homemade meal whenever the mood strikes!
What is Canning Taco Soup?
Ever wondered why this dish is called “taco soup?” Is it a soup disguised as a taco, or a taco yearning to be a soup? Or maybe, just maybe, some genius decided to combine the best of both worlds! Some say it was invented by a frugal mom needing to use up leftover taco fixings. Others swear it was dreamt up during a late-night craving session with a “necessity is the mother of invention” type situation.
Who knows! All we know is, it’s delicious… which, let’s be honest, is all that matters! After all, ‘the way to a man’s heart is through his stomach,’ and this soup wins hearts, big time! It’s comforting, flavorful, and perfect for a chilly evening. So, ditch the takeout menus, and let’s dive into making this magical concoction! Are you ready to have homemade taco soup at your fingertips?
Why You’ll Love This Canning Taco Soup:
This canning taco soup recipe isn’t just about convenience; it’s about bringing joy to your taste buds and peace to your budget. First and foremost, the main highlight is the incredible blend of taco spices and hearty vegetables that create a warm, comforting, and deeply satisfying soup.
Secondly, think about the cost savings! Making a big batch of taco soup at home and canning it is way cheaper than buying individual cans or ordering takeout every time you have a craving. Lastly, the versatility is unmatched. Top it with a dollop of sour cream, sprinkle of shredded cheese, a squeeze of lime, or a handful of crispy tortilla chips – the flavor possibilities are endless! If you love this recipe, be sure to check out our other canning recipes, such as our homemade chili. Now, are you ready to have the perfect taco soup at home with this canning recipe?
Key Ingredients for Canning Taco Soup:
Here is an image representing taco soup ingredients:
- 2 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 2 (15 ounce) cans whole kernel corn, drained
- 2 (28 ounce) cans crushed tomatoes
- 2 (10 ounce) cans diced tomatoes and green chilies (like Rotel)
- 2 (1.25 ounce) packets taco seasoning
- 8 cups beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Optional: 1 teaspoon chili powder or cayenne pepper for extra heat
Note: ensure accurate measurements and consider using pre-chopped vegetables for convenience.
How to Make Canning Taco Soup:
This taco soup recipe is not only incredibly easy and delicious but also highly satisfying. Its simplicity in preparation, combined with the rich taste and creamy texture, makes it a standout dish. You can expect to spend about 30 minutes preparing the ingredients and around 90 minutes for processing in the pressure canner. Let’s get started!
Step-by-Step Instructions:
- Prepare the Meat: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat. Return the beef to the pot.
- Sauté Vegetables: Add the chopped onion and bell peppers to the pot with the cooked ground beef. Sauté for about 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
- Add Beans and Corn: Stir in the drained and rinsed kidney beans, black beans, pinto beans, and corn into the pot. Mix well with the beef and vegetables.
- Incorporate Tomato Products: Pour in the crushed tomatoes and diced tomatoes and green chilies (Rotel). Gently stir everything together to combine.
- Season and Simmer: Add the taco seasoning, beef broth, Worcestershire sauce, salt, and pepper to the pot. If you like extra heat, add chili powder or cayenne pepper.
- Bring to a Boil: Bring the mixture to a gentle boil, then reduce the heat to low and simmer for at least 15-20 minutes, stirring occasionally. This allows the flavors to meld together.
- Prepare Jars and Canning Equipment: While the soup is simmering, prepare your pressure canner and jars. Wash the jars, lids, and bands in hot, soapy water. Rinse well. Keep the jars hot by placing them in a simmering pot of water. Ensure your pressure canner is clean and in good working condition.
- Fill the Jars: Using a jar lifter, remove a hot jar from the simmering water and place it on a towel-lined counter. Using a ladle, fill the jar with hot taco soup, leaving 1 inch of headspace. Remove any air bubbles by running a non-metallic spatula or bubble freer between the soup and the inside of the jar. Adjust the headspace if needed.
- Wipe Rims and Add Lids and Bands: Wipe the rim of the jar with a clean, damp cloth to ensure it is free from any food particles. Place a lid on top of the jar and screw on a band until it is fingertip tight (not too tight, just snug).
- Process in Pressure Canner: Load the filled jars into the pressure canner, ensuring they do not touch each other. Add the amount of water specified by your pressure canner’s manufacturer (usually about 2-3 inches). Secure the lid of the pressure canner and bring it up to the correct pressure, following the manufacturer’s instructions.
- Process for the Correct Time: Process the taco soup for the appropriate time according to your altitude and jar size:
- Pints: 75 minutes
- Quarts: 90 minutes
Make sure to adjust time based on altitude with the National Center for Home Food Preservation guidelines .
- Cool and Check Seals: Once the processing time is complete, turn off the heat and allow the pressure to release naturally. Do not force the pressure to release. Once the pressure has completely released, carefully remove the lid of the canner and let the jars sit for 5 minutes before removing them. Use the jar lifter to remove the jars and place them on a towel-lined counter, leaving space between them to allow for air circulation. Let the jars cool completely for 12-24 hours.
- Check the Seals: After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, it is properly sealed. Unsealed jars should be refrigerated and consumed within a few days or reprocessed with new lids.
- Store: Remove the bands from the sealed jars, wash the jars, and label with the date and contents. Store the canned taco soup in a cool, dark place for up to a year.
What to Serve Canning Taco Soup With
This taco soup is delicious on its own, but it’s even better with the right accompaniments! Consider serving it with:
- Toppings Galore: Offer a variety of toppings like shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream or Greek yogurt, diced avocado, chopped cilantro, sliced green onions, a squeeze of fresh lime juice, and crispy tortilla strips or oyster crackers.
- Side Dishes: A side of cornbread or a simple green salad can round out the meal nicely.
- Drinks: Pair it with a cold Mexican beer, a refreshing margarita, or a glass of iced tea.
Top Tips for Perfecting Canning Taco Soup:
- Adjust the Spices: Taste the soup before canning and adjust the taco seasoning or add more chili powder to your preference. Remember that flavors intensify during canning.
- Don’t Overfill the Jars: Ensuring the correct headspace is crucial for proper sealing. One inch is recommended.
- Adjust for Altitude: If you live at a high altitude, you will need to adjust the processing time according to the guidelines provided by your pressure canner manufacturer or the USDA.
- Use Quality Ingredients: Using high-quality, fresh ingredients will result in a more flavorful and delicious taco soup.
- Vegetarian Option: Substitute the ground beef with plant-based meat substitutes or add more beans for a vegetarian version.
Storing and Reheating Tips:
Storing:
- Store sealed jars of canned taco soup in a cool, dark, and dry place, such as a pantry or basement. Properly canned taco soup can last for up to a year.
- Make sure the sealed jars of soup are stored properly to maintain its best quality and flavor. If there are signs of spoilage (strange smell, fizzy liquids, bulging), discard the soup.
Reheating:
- To reheat, simply open a jar of taco soup and pour the contents into a saucepan or microwave-safe bowl.
- Heat on the stovetop over medium heat until heated through, or microwave in 1-minute intervals, stirring in between, until heated through.
- Add any desired toppings before serving.
- Reheated soup should be consumed immediately and not stored again.
Final Thoughts:
This canning taco soup recipe is a fantastic way to enjoy a quick, delicious, and homemade meal any time. By following these simple steps and safety guidelines, you can stock your pantry with jars of goodness, ready to warm and satisfy your cravings. Happy canning!
FAQs:
Q: Can I use other types of beans in this recipe?
A: Absolutely! Feel free to substitute or add other types of beans, such as great northern beans or cannellini beans.
Q: Can I use chicken or turkey instead of ground beef?
A: Yes, you can substitute ground chicken or turkey for a leaner option.
Q: Is it necessary to use a pressure canner?
A: Yes, a pressure canner is required for canning taco soup due to the low acidity of the ingredients. A water bath canner is not suitable for this recipe.
Q: How do I know if my jars are sealed properly?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex or move, it is properly sealed. If the lid flexes, it is not sealed and should be refrigerated and consumed within a few days or reprocessed with a new lid.
Q: Can I add potatoes or rice to this canning taco soup recipe?
A: It’s not recommended to add potatoes or rice to canning recipes as they can affect the density and heat penetration, potentially leading to unsafe canning practices. It’s best to add cooked potatoes or rice when serving the soup after it has been canned and reheated.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest