Beef & Lentil Taco Soup
larger imageMove mouse over the image to magnify

Beef & Lentil Taco Soup

( rating - rate this recipe)
We have delivered a taste of Mexico in a soup! And we bet you won't be disappointed. Top with plenty of cheese and maybe a dollop of sour cream and serve with toasted bread or corn chips for dipping. This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 5 hours  Cook: 5 hours
Serves 6-8 Serves 6-8
Comment print



  • 1 tbsp olive oil
  • 750g beef chuck steak, cut into 5cm pieces
  • 6 cloves garlic, minced
  • 1 capsicum, diced
  • 2 large white onions, diced
  • 1 jalapeño, seeded and diced
  • 1 cup green or brown lentils, rinsed
  • 2 x 400g can crushed tomatoes
  • 4 cups beef stock
  • 1 x 400g can black beans, rinsed and drained
  • 1 tsp chili powder 
  • 1 tbsp cumin
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp onion powder (optional)
  • 1 tsp cayenne pepper (if you like a little heat!)
  • 1 tsp salt
  • 1 cup frozen organic corn

To serve

  • cheese
  • coriander
  • sourdough


Turn your slow cooker to high.

Heat olive oil in a medium fry pan over high heat. Brown beef in batches, adding to the slow cooker as you go. Once all the beef has been browned add garlic, capsicum, onion and jalapeño; cooking for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.

Add in the remaining ingredients; lentils, tomatoes, beef stock, black beans and spices (except the corn), to the slow cooker and then cover and cook on high for 4 hours or low for 7-8 hours. Add the frozen corn 30 mins before serving. 

Serve with a sprinkle of cheese, coriander and toasted sourdough. A dollop of sour cream or corn chips on the side adds that little bit extra to this delicious soup. 

Oven method: This dish can also be cooked in a casserole dish in the oven. Ensure you sauté the onion, garlic, capsicum and jalapeño and brown the meat on the stove top before adding the remaining ingredients to the casserole dish and cook on fan bake at 150°C for 5 hours or until the meat is tender and falling apart. 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 466g
Energy kJ (kcal) 1459 (349)
Protein (g) 33.4
Fat (g) 8.7
Saturated (g)
Carbohydrate (g) 28.2
Sugars (g)
Sodium (mg) 256
Iron (mg) 6.8
Zinc (mg) 6.2
Vitamin B12 (ug) 1.3
Vitamin C (mg) 40.2
Selenium (ug) 3.0
Fibre (g) 11.4

This nutrition panel is based on 8 serves and does not include bread, cheese or coriander.
This is a great soup for immunity, providing nearly 90% of an adult's, daily recommended dietary intake (RDI) of Vitamin C along with a good boost of iron and zinc from the beef. 
  • This soup can be frozen and re heated.
  • Looking for a bit of heat? Add extra chilli flakes when serving.  
  • This soup is delicious the next day after the flavours have developed further.
  • Look for beef with a marbling of fat and connective tissue as this adds flavour and tenderness to the beef.

You may also like these recipes...

The Ultimate Kiwi Lamb Burger
Serves: 4-5
Prep: 30 mins
Cook: 15 mins
Suitable Cuts: Beef or Lamb Mince
Beef and Olive Empanadas
Serves: 4
Prep: 30 mins
Cook: 20 mins
Suitable Cuts: Beef or Lamb Mince
The Best Lasagne
Serves: 8-10
Prep: 45 mins
Cook: 45 mins
Suitable Cuts: Beef or lamb mince
Baked Bolognese and Spaghetti
Serves: 4-6
Prep: 20 mins
Cook: 2 hours
Suitable Cuts: Beef or Lamb Mince




PO BOX 33 648
facebook twitterpinterestinstagram