Lunch or Dinner

Taco Soup

Taco Soup

Makes 5 Servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat

Ingredients:
  • 1.5 lb ground beef, 97% lean
  • 1 cup zucchini, diced
  • 1 cup red onion, diced
  • 2 cups bell peppers, diced
  • 1 jalapeno, minced
  • 2 cups tomatoes, diced
  • 1 cup frozen corn
  • 2 cloves garlic, minced
  • 4 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 tsp paprika
  • 4 cups beef stock
  • 1 cup tomato sauce
  • 1 (15 oz can) black beans
  • 1 Tbsp live oil
  • Sea salt and pepper to taste
  • ½ cup avocado (with each serving, optional)
Directions:
  1. In a large pot heat olive oil on medium-high heat and cook onions and garlic for about 2-3 minutes, until fragrant.
  2. Add the ground beef to the pot and cook until brown, about 5 minutes, stirring occasionally. Add the chili powder, cumin and paprika, mix to combine.
  3. Add the zucchini, bell peppers, tomatoes, jalapenos and corn to the pot. Mix to combine.
  4. Add the tomato sauce, beans and beef stock, stir well.
  5. Cover the pot and reduce the heat to medium. Let the soup simmer for about 25 minutes.
  6. Season with salt and pepper to taste.
  7. Separate out into 5 equal servings.
  8. (Optional) Top with avocado.
Photo Credit- Larry Corder

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