Taco Soup
We were poor when I was little, and oh my goodness, am I grateful for that. It taught me how to shop smart and take care of things from a young age. I really learned the value of a dollar and how to use up every bit of food. There was very little food waste in our home growing up. I also don’t remember anyone being particularly picky—we all just ate what my mom made. When supplies in the house got low, we made soup. Somehow, we could always make a big pot of soup. My mom never used broth or stock, only water, and we relied on the bit of goodness left in the pan to create a rich, flavorful broth. I remember one day when my parents were out, and we kids were at home. I really wanted to impress them. When I talk to my mom about this soup, she reminds me that it was a particularly tough financial time, and we all knew we didn’t have much money, but we never suffered. We made the most of what we had. On that particular day, our fridge was nearly empty, but there was always a little onion and celery, a can of stewed tomatoes, and lentils. We always had a bit of rice in the cupboard. This original version had no meat, but these days, I brown up a pound of ground turkey, chicken, or beef. We also had a taco seasoning packet, which I used with the lentils to make a hearty and wonderful soup. I remember enlisting my sister to break taco shells into halves, and then halves again, to resemble chips. We had a feast, and my mom was so impressed. This soup represents victory to me—there’s always just a little more you can do with what you’ve got.Visit my Amazon storefront to pick up Soup Making Essentials!This recipe (and so many delightful others) can be found in my book Rustic Joyful Food: Generations.
Equipment
- Large Soup Pot
- Wooden Spoon or Stirring Spoon
- Knife
- Cutting Board
- Garlic Press or Knife
- Measuring Cups
- Measuring Spoons
- Can Opener
- Lid
Ingredients
- 1 lb ground chicken
- 2 tbsp olive oil
- 1 onion diced
- 3 ribs celery diced
- 1 cup dry lentils
- 1 cup brown rice
- 1 bell pepper diced
- 1 jalapeño diced
- 1 15 oz can stewed tomatoes
- 1 packet taco seasoning see note
- 3 cloves garlic smashed
- 2 quarts water
- Salt and pepper to taste
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the ground chicken and cook, breaking it up with a spoon, until browned.
- Add the diced onion, celery, bell pepper, and jalapeño to the pot. Sauté for 3-4 minutes until the vegetables begin to soften.
- Stir in the dry lentils, brown rice, taco seasoning, salt, and pepper. Add the smashed garlic, stewed tomatoes, and water. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for about 35 minutes, or until the rice is cooked and the lentils are tender.
- Check the soup for seasoning, adding more salt and pepper if needed. Serve hot.
Notes
Note: For taco seasoning, use a packet or your own homemade blend of chili powder, cumin, garlic powder, onion powder, and paprika.