taco soup

Things are a little rough over here.  Leo was just starting to sleep through the night again after the month-of-molar when yesterday morning he woke up a little wheezy.  We started breathing treatments right away but by early afternoon he was in complete misery – exhausted, labored breathing, little appetite, super lethargic, a little feverish.  A stroller walk outside didn’t even perk him up.  On days like these you need an easy dinner to help you through!


This soup is super easy to throw together but really delicious.  It’s easily customizable, too, so you can add more veggies if you have them on hand or toss in some meat.

Taco Soup

  • 1 onion, chopped
  • 2T. olive oil
  • 1t. cumin
  • 2/3c. salsa (I used black bean)
  • 4c. broth (I used vegetable)
  • 2 cans of kidney beans, drained and rinsed
  • 1/2c. frozen corn
  • 1c. pasta

Fry the onion in olive oil over medium high heat for a few minutes until soft and tender.  Add the cumin and cook another minute or so more, until fragrant.  Add the remaining ingredients.  Bring to a boil.  Simmer until heated through and pasta is cooked.  Serve with toppings (cheese, chips, guac, sour cream, etc.).

I found these fun duck pastas for $.89 at the discount grocery store, so we used them.  They were awesome!


I’m still thinking I might make a batch of this to freeze, even though it would be super easy to throw together post-baby, too.  Dave thinks I’m crazy for wanting to add any more meals to the freezer when he knows I’ll be hard to convince to actually eat them anyway (we have to wait for an emergency because I’m crazy like that).


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