One Pot Easy Stovetop Vegetarian Taco Soup Recipe (2024)

FAQs

How do you thicken taco soup? ›

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly.

Beans are not only a great addition to taco soup for their taste but also for their thickening properties. Mash a portion of the beans with a fork or potato masher and then add them back to the soup. The mashed beans will act as a natural thickening agent, making your taco soup heartier and more substantial.

You can keep taco soup in the refrigerator for 3 to 5 days if it's in an airtight container. You can also freeze soup after it has cooled. When you're ready to eat it again, partially thaw the soup in the refrigerator overnight. Then reheat it in a saucepan, stirring occasionally and adding broth if necessary.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

You can use potato, arrowroot or tapioca starch instead, though the resulits are going to be different, they'll work. Depending on what kind of sauce is it, you may also be able to reduce it to thicken it. Simmer at low temperature to remove as much water as necessary.

Food should not be at room temperature for more than two hours. Shallow containers or small amounts of hot food can be placed directly in the refrigerator or rapidly chilled in an ice or cold water bath before refrigerating.

So, yeah: Toss that soup that sat out overnight. Now, to the question of whether or not boiling it will kill off these bugs -- that might be technically true, but it comes with a big caveat. To be completely safe, you'll have to boil the soup vigorously for 10 minutes.

Is 5 day old soup OK to eat? ›

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

Corn starch is a good way to thicken up the water into something more saucy. This is my preferred method if the extra water actually has flavor, because it adds a nice sauciness to the dish. Make a corn starch 'slurry' by mixing cold water and some corn starch, then add that to the hot dish that still cooking.

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.