Taco Soup Jar

Tuesday, March 15, 2016

We try to eat as healthfully as we can whilst keeping sane. A few homemade "convenience foods" like this Taco Soup and my Italian Bean Soup help a lot.

Taco Soup Jar

Layer in a 3-4 cup jar:

  • ¾ cup dry pinto beans
  • ¾ cup dry kidney beans
  • ¾ cup dry black beans

Combine in a Sandwich Bag and Add to Jar:

  • 7 tsp Vonna’s Taco Seasoning
  • 3 tbsp dried minced onion
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dry parsley
  • 1 tbsp salt

To Reconstitute:

  1. Soak beans 8+ hours.
  2. Drain off excess water (there should be less than an inch over the top of the beans) and add contents of seasoning packet.
  3. Bring to a boil, then lower heat to a simmer for about 90 minutes, until the beans are soft (this is much faster if you cook them in a pressure cooker!).
  4. Add 2-3 cups of frozen corn and a 28 oz can of diced tomatoes.
  5. Cook another half hour, or until corn loses its raw texture (or until heated through, if you're a rebel and used canned corn).
  6. Serve. Great served over baked potatoes with plain soy yogurt!


  • If you have another method/implement you like to use to cook beans, go ahead and use that. Just don't add the tomatoes until the beans are tender--it will keep them from softening.
  • These jars are great to have on hand as a healthy form of "convenience" food or for emergency preparation, but keep in mind that beans kept in a pantry for years require a much longer cooking time to become tender. To avoid that, I try not to make more than we'll eat in the next 6-12 months.

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