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  • Writer's pictureJeremy LaLonde

Taco soup

This is something I dream about - it’s so goddamn good. If you like Mexican food this is a no brainer. Our family devours this shit. Might be worth making a double batch! We made this in the Instant Pot - so the timing is based around that. If you don’t have one that sucks for you - but look at the tips below - I got you covered, yo.

Serves: 6 (but you’re going to go back for seconds - not cause you’re still hungry but because it’s so fucking good!)


1 cup, chopped Onions, raw 

1 pepper, large (whatever colour you want - but be fun - go for colour here!)

2 1/2 cups Low Sodium Vegetable Broth

16 oz Canned Tomatoes 

1/2 cup Salsa 

1 tbsp Tomato Paste 

16 oz Beans, black 

16 oz Beans, pinto 

1 cup Sweet Corn (fresh or canned - whatever you got)

3/4 cup Red Lentils (dry)

1/2 tsp Chili powder 

1/2 tsp Garlic powder 

1/2 tsp Cumin seed 

1/4 tsp Cayenne Pepper (Ground)

Additional Toppings (consider this list ala cart - add what you want from it or anything else you can think of - you know what you like on your tacos!):

- crushed tortilla chips (my favorite!)

- shredded low-fat cheddar or mex-blend cheese

- sliced or diced jalapeños

- chopped red onion

- pico de gallo

- sliced avocado

- fresh cilantro

- sour cream or greek yogurt

- vegan queso or cheese-type sauce

- nutritional yeast


Alright, start off by getting your shit in order. Chop them veggies up and measure out your ingredients so they’re ready to go - this thing comes together fucking fast.

Now throw everything into the Instant Pot, except for the additional toppings. (HOW FUCKING EASY IS THIS?!).

Set the IP to high pressure for 15 minutes and walk away. (SERIOUSLY!)

Allow natural pressure to release. (Alright, agreed - this shit takes some time. Read a goddamn book or do some push-ups or something. Fuck.)

Now all you gotta do is scoop that beautiful stuff into bowls, pile on your toppings, and grin like a bastard while you eat this wonderful dish.


No Instant Pot

Heat up a pot on the stove and add 1/8 inch of water (don’t use fucking oil, okay? water sautéing does the trick just fine and you don’t add on stupid fucking calories that you don’t actually need - save those calories for your TOPPINGS!). Sauté the onion for a few minutes then add in the peppers and corn. Cook till pepper are tender - probably five minutes. Pay attention!

Now you throw in everything else - crank that thing up till she boils then bring it down to medium-low and simmer it for 25-30. But the longer you let it sit the more the flavours dance around and soak in. You do you.

Can I Slow-Cook it?

Sure! Do everything the same as in the Instant Pot directions, except slow-cook it on high for 4-6 hours or low for 7-8 hours. Keep checking it though - really you just need to make sure them veggies are tender and the lentils are cooked.

I’m a Vegan!

Congratu-fucking-lations. It’s already vegan. Just keep your toppings in line with vegan shit and you’ll be fine.

I Eat Meat!

Ugh. Fuck. I mean, you can use chicken broth if you really want to. And maybe toss in some chopped or shredded chicken or turkey AS A TOPPING. Just make sure you use the veggies and lentils too, okay? That’s the whole goddamn point of this fucking website.


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