Healthier Taco Soup

5 from 1 reviews


  • 3 tbsp olive oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 200g lean ground beef
  • 200g Quorn Meat-Free Grounds
  • 1 (14 oz) can diced tomatoes, (I used Contadina Diced Tomatoes)
  • 1 (400g) can red Kidney Beans (I used Molinera)
  • 1 (425g) can corn kernels (I used Jolly)
  • 4 cups beef broth OR 1 beef broth cube dissolved in 4 Cups water
  • 2 carrots diced
  • 1 large potato diced
  • 1 packet taco seasoning
  • 1/2 block of cream cheese
  • salt and pepper to taste
  • spring onions and grated cheese for garnish


  1. Heat olive oil in a pot and sauté onions and garlic until onion becomes translucent.
  2. Add ground beef and cook until brown.
  3. Add taco seasoning, red kidney beans, diced tomato, corn, kernels, carrots, potato, and beef broth.
  4. Mix well and bring to a boil. Turn heat to low and simmer for 20-30 minutes.
  5. Add the meat-free grounds and the cream cheese. Mix well and simmer until cream cheese has melted.
  6. Serve with chopped spring onions and grated cheddar cheese on top.