Taco soup canning is a fantastic way to preserve the vibrant flavors of this hearty and satisfying dish for quick meals anytime. This recipe allows you to enjoy a delicious, customizable taco soup with minimal effort, making it a pantry staple you’ll reach for again and again.
Key Ingredients for Taco Soup Canning
- 2 pounds ground beef or turkey
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
- 1 (8 ounce) can tomato sauce
- 1 packet taco seasoning mix
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups beef broth or water
- Salt and black pepper to taste
- Optional additions for canning: 1/2 cup corn (canned, frozen, or fresh) per jar, 1/4 cup chopped bell peppers per jar.
How to Make Taco Soup Canning
This taco soup canning recipe is a culinary shortcut to a restaurant-worthy meal right from your pantry. It’s incredibly easy to assemble, brimming with robust flavors, and promises a deeply satisfying experience with its rich texture. With a hands-on preparation time of around 30 minutes, you’ll have a pantry full of deliciousness ready in under an hour.
Step-by-Step Instructions
- Brown the Meat and Aromatics: In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add the chopped onions and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine All Ingredients: Add the undrained diced tomatoes, drained and rinsed kidney beans, black beans, and pinto beans to the pot. Stir in the undrained Rotel, tomato sauce, taco seasoning mix, chili powder, cumin, and cayenne pepper (if using).
- Add Liquid and Season: Pour in the beef broth or water. Stir everything together until well combined. Bring the mixture to a simmer.
- Simmer and Develop Flavors: Reduce the heat to low, cover, and let the soup simmer for at least 30 minutes, or longer, to allow the flavors to meld together. Taste and adjust seasoning with salt and black pepper as needed.
- Prepare for Canning: While the soup simmers, prepare your canning supplies: jars, lids, rings, and a large water bath canner. Sterilize your jars, lids, and rings according to manufacturer instructions.
- Can the Taco Soup: Ladle the hot taco soup into the sterilized jars, leaving 1-inch headspace. If you are using optional additions like corn or bell peppers, add them to the jars now, distributing them evenly. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the rings finger-tight.
- Process in Water Bath Canner: Carefully place the filled jars in the prepared water bath canner, ensuring they are covered with at least 1-2 inches of water. Bring the water to a rolling boil. Once boiling, process the jars for the recommended time for your altitude (typically 75 minutes for pints and 90 minutes for quarts, at sea level). Adjust processing time for higher altitudes as per canning guidelines.
- Cool and Store: After processing, carefully remove the canner lid and let the jars sit in the hot water for 5 minutes before removing them to a heatproof surface to cool undisturbed for 24 hours. Check for proper seals (lids should be concave and not flex when pressed). Properly sealed jars can be stored in a cool, dark place for up to a year.
Why You’ll Love This Taco Soup Canning
You’ll absolutely adore this taco soup canning recipe for its incredible convenience and bursting flavor. Think of it as a shortcut to a hug in a bowl, much like a well-loved chili but with that unmistakable zesty taco flair you crave. Making this at home saves you a bundle compared to store-bought options or takeout, offering deliciousness that’s kind to your wallet without compromising on taste.
The customizable nature is a huge plus; add your favorite toppings like shredded cheese, a dollop of sour cream, crunchy tortilla strips, or fresh cilantro to elevate each spoonful to gourmet status. This hearty, satisfying soup is perfect for busy weeknights, chilly evenings, or even potlucks, transforming humble ingredients into a show-stopping meal. Don’t wait – gather your ingredients and get ready to fill your pantry with this delightful taco soup canning treasure!
Storing and Reheating Tips
Properly stored, your delicious taco soup canning will remain fresh and flavorful for up to 12 months when kept in a cool, dark pantry. Ensure jars are sealed correctly; loosen any rings for storage to prevent rust and allow for easier detection of a lost seal.
To reheat, simply open a jar of your wonderfully preserved taco soup. Pour it into a pot and gently heat it over medium-low heat, stirring occasionally, until it’s warmed through. You can also microwave it in a microwave-safe bowl. For a thicker, richer soup, you can simmer it for a few extra minutes uncovered after opening. If you’re looking to freeze individual portions for even quicker meals, ladle the heated soup into freezer-safe containers or bags, leaving a little headspace for expansion, and freeze for up to 3 months.
Final Thoughts
This taco soup canning recipe is a culinary game-changer for busy individuals and families. It delivers immense flavor and satisfaction with incredible ease, making it a truly invaluable addition to your pantry. Get ready to enjoy delicious, homemade taco soup anytime you crave it – happy canning!
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Taco Soup Canning
Ingredients
Equipment
Method
- In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat, breaking it up with a spoon. Drain off any excess grease. Add the chopped onions and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.2 pounds ground beef or turkey, 2 large onions, 3 cloves garlic
- Add the undrained diced tomatoes, drained and rinsed kidney beans, black beans, and pinto beans to the pot. Stir in the undrained Rotel, tomato sauce, taco seasoning mix, chili powder, cumin, and cayenne pepper (if using).2 (14.5 ounce) cans diced tomatoes, 2 (15 ounce) cans kidney beans, 2 (15 ounce) cans black beans, 1 (15 ounce) can pinto beans, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), 1 (8 ounce) can tomato sauce, 1 packet taco seasoning mix, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper
- Pour in the beef broth or water. Stir everything together until well combined. Bring the mixture to a simmer.4 cups beef broth or water
- Reduce the heat to low, cover, and let the soup simmer for at least 30 minutes, or longer, to allow the flavors to meld together. Taste and adjust seasoning with salt and black pepper as needed.salt and black pepper
- While the soup simmers, prepare your canning supplies: jars, lids, rings, and a large water bath canner. Sterilize your jars, lids, and rings according to manufacturer instructions.
- Ladle the hot taco soup into the sterilized jars, leaving 1-inch headspace. If you are using optional additions like corn or bell peppers, add them to the jars now, distributing them evenly. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the rings finger-tight.1/2 cup corn, 1/4 cup chopped bell peppers
- Carefully place the filled jars in the prepared water bath canner, ensuring they are covered with at least 1-2 inches of water. Bring the water to a rolling boil. Once boiling, process the jars for the recommended time for your altitude (typically 75 minutes for pints and 90 minutes for quarts, at sea level). Adjust processing time for higher altitudes as per canning guidelines.
- After processing, carefully remove the canner lid and let the jars sit in the hot water for 5 minutes before removing them to a heatproof surface to cool undisturbed for 24 hours. Check for proper seals (lids should be concave and not flex when pressed). Properly sealed jars can be stored in a cool, dark place for up to a year.