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Low Sodium Taco Soup

Low sodium taco soup simmers ground beef, beans, corn, and salt-free spices into a hearty one-pot meal. Lime juice stirred in at the end adds a bright finish to the savory broth.
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Prep Time 10 minutes
Cook Time 36 minutes
standing 5 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 90% lean
  • 1 yellow onion small, diced
  • 1 green bell pepper medium, diced
  • 2 cloves garlic minced
  • 2 tbsp salt-free chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.25 tsp black pepper
  • 0.125 tsp cayenne pepper
  • 1 can (14.5 oz) diced tomatoes no-salt-added, with their juices
  • 4 cups water
  • 1 can (15 oz) black beans no-salt-added, drained and rinsed
  • 1 can (15 oz) pinto beans no-salt-added, drained and rinsed
  • 1 can (15 oz) corn no-salt-added, drained and rinsed
  • 1 tbsp lime juice

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the ground beef, onion, and bell pepper, breaking up the beef, for 8 to 10 minutes, until the beef is browned and reaches 160°F.
  2. Drain excess fat.
  3. Stir in the garlic, chili powder, cumin, paprika, oregano, black pepper, and cayenne; cook for 30 seconds.
  4. Add the tomatoes and their juices, water, black beans, pinto beans, and corn.
  5. Bring to a boil over medium-high heat.
  6. Reduce the heat to low and simmer uncovered for 20 to 25 minutes.
  7. Remove from the heat.
  8. Stir in the lime juice.
  9. Let stand for 5 minutes before serving.

Notes

Rinse the canned beans well to help keep the soup low in sodium. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a leaner option, use ground turkey in place of the beef.