We’ve tweaked our stand-by taco soup recipe over the years.  This is our favorite version, and the healthiest too!  I use cracked wheat in place of ground beef or chicken.  Hubs likes it waaaaay better.  If you live in a place where it’s hard to find wheat (probably most places outside of Utah…here, you can buy it at the grocery store!), you can check this list to see if the LDS church has a cannery near you, or even order it from them online.  You do NOT have to be a member of the LDS church to purchase food from a cannery or the website.  If you are new to wheat, check out THIS wheat post for instructions on how to cook it whole or cracked.

Taco Soup
1/4 cup cracked wheat
1 cup water
1 small onion, diced (or about 1/4 c chopped, dehydrated)
1 packet taco seasoning (or 1/4 cup)
1 can corn
1 can kidney beans
1 can black beans
1 can garbonzo beans (chickpeas)
1 can petite diced tomatoes
1 can petite diced tomatoes with green chiles
2 small cans tomato sauce


Add cracked wheat and water to a large stock pot.  Bring to a boil, then cover and reduce heat.  Let cook for 15 minutes.  Raise to medium heat and add remaining ingredients (all cans undrained).  Heat through and serve with garnishes of choice.

Garnish with:
sour cream
avocado
shredded cheese
tortilla chips

*Because all the cans are undrained, I use reduced sodium beans.