Hearty Hamburger Vegetable Taco Soup for the Slow Cooker

Prep Time
Cook Time
8h 15m
Ready In

Recipe: #40708

May 23, 2023

"This is a hearty and flavorful dish that combines the comforting flavors of a taco with the goodness of vegetables and ground beef. Packed with zucchini, yellow squash, corn, and pinto beans, this soup is easy to customize to your preference. I often cook the onion and garlic with the ground beef--I've done it both ways. Black beans or kidney beans are a good substitution for the pinto beans (and I usually just use whatever is sitting in the cupboard). You can add a jalapeno or cayenne, if you want it spicier (or use a hot red enchilada sauce -- I usually use mild)."

Original is 6 servings


  • Serving Size: 1 (622.6 g)
  • Calories 321.2
  • Total Fat - 13.3 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 67.3 mg
  • Sodium - 997 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 6.6 g
  • Sugars - 13.2 g
  • Protein - 25.2 g
  • Calcium - 85 mg
  • Iron - 4.3 mg
  • Vitamin C - 45.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a skillet, brown the ground beef over medium heat. Drain, if necessary.

Step 2

Once cooked, transfer it to a slow cooker.

Step 3

Add the diced onion, minced garlic, zucchini, yellow squash, celery, corn kernels, and pinto beans to the slow cooker.

Step 4

Sprinkle the taco seasoning over the ingredients in the slow cooker and stir well to combine.

Step 5

Add the tomato paste, crushed tomatoes, red enchilada sauce, and beef broth. Stir well.

Step 6

Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.

Step 7

Taste the soup and season with salt and pepper as needed.

Step 8

Serve with optional toppings like shredded cheese, sour cream, chopped cilantro, or tortilla chips.


No special items needed.

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