- Prep Time: 15m
- Cook Time: 4h
- Total Time: 4h 15m
- Yield: 16 cups of soup
Ingredients
- 2 pounds ground beef
- 1 cup dry orzo pasta
- 32 ounces beef broth
- 2 cans (15.25 oz each) diced, fire roasted tomatoes with garlic
- 1 can (15 oz) seasoned black beans, drained
- 1 can (15.25 oz) dark red kidney beans, drained
- 1 can (15.25 oz) sweet corn, drained
- 2 packets (1.5 oz each) taco seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 teaspoons garlic powder
- Cheese and Sour Cream optional for toppings
Instructions
- Brown beef in a medium skillet over medium heat (or cook beef in your slow cooker over medium heat if your slow cooker has a stovetop burner feature)
- Drain grease.
- Add beef to slow cooker.
- Season beef with garlic powder, chili powder and cumin.
- Stir in taco seasoning.
- Add corn, kidney beans, black beans and diced tomatoes.
- Stir together.
- Add in beef broth. Stir well.
- Cover and cook on low for 3 hour and 30 minutes.
- After 3 hours and 30 minutes, add in dry orzo pasta. Stir. Cover and cook for 30 minutes on low.
- Serve hot as is or top with sour cream and cheese before serving.
- If reheating - add a little water or beef broth to soup before reheating as soup will get thicker as it cools.
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