Taco soup is yummy and easy! I make this for my weekly lunches sometimes because it is filling and has plenty of fat, vegetables, and meat!
2 – 3 tbsp. olive oil
1 – 1.5 lbs. grass-fed ground beef (I use less if it’s for a night’s dinner, more if it’s for a whole week of lunch)
1/2 lb. black beans, soaked
1/2 c. onion, chopped
1 large green pepper, chopped
1 jalapeno, minced (opt.)
4 – 6 tbsp. taco seasoning
1/2 lb. mixed vegetables
1 28-oz. can crushed tomatoes (or 3 c. tomato juice)
4 – 6 cups chicken stock
Heat olive oil in a large soup pot. Add onion, beef, and pepper. Cook until veggies are soft and meat is brown. Add beans, taco seasoning, mixed vegetables, tomato juice/crushed tomatoes, and chicken broth. Let the soup cook for 1 – 2 hours, until the veggies are cooked through and flavors are melded. Serves 6 – 8.
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