Taco Soup (Legume Free)

This soup is so yummy and easy! I used a homemade bone broth as liquid and I didn’t drain the meat, so it had great flavor! I know this will be a staple go to meal from now on in my house! 

Taco Soup (Legume Free)

  • Servings: 6-8
  • Time: 15 min prep, 30-45 min cook
  • Print

Ingredients

2 lbs grass-fed ground beef or venison

2 bell peppers (red and green), diced

1/2 red onion, diced

bunch of carrots, peeled and sliced

4 T taco seasoning, maybe more, taste and see (I use Fiesta or Wildtree, look for clean ingredients, MSG free)

14.5 oz can organic, diced tomatoes, BPA free

3-4 cups of organic chicken broth, stock, or bone broth

toppings: cilantro, lime juice, green onions, black olives, jalepenos, plantain or tortilla chips, avocado or guacamole, sour cream, cheese, tomatoes (can serve over shredded cabbage or rice if you need a little extra boost)

Directions

In a soup pot or dutch oven, brown meat and saute bell peppers and onion all together. Once meat is cooked through and veggies soft, drain if necessary (I didn’t, but if you’re not using organic and/or grass-fed you should). Add the other ingredients and simmer on med-low/low until carrots soft, about 30-35 minutes. You can simmer as long as you’d like, if you want to make ahead of time.

Top with desired toppings and serve!

Slow Cooker Option: You could also brown the meat and throw all the ingredients in a slow cooker for about 6-8 hours on low if you’d like!

 

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