Taco Soup

Taco soup is a staple in our house. It is one of the rare meals that gets a thumbs up from every member of the family. In fact, even the cute little neighbor girl who is friends with my daughters usually shows up and requests to be invited to dinner.

This soup is super fast to make, and so simple that my 10-year-old made it herself just a few weeks ago.

We love to top this with diced avocado, grated cheese from grass-fed cows, or sour cream, and then serve a big salad or some cornbread (or both!) on the side.

The quality of the ingredients you use really matters! Higher quality ingredients not only are better for you, but they taste better too. I always suggest using organic food whenever you can. For canned goods, look for BPA-free cans. And when it comes to meat, animals that have been raised in the most natural and humane way possible will give you the highest quality of meats.

Taco Soup

 

Print

Author: Emily - www.healthbyemily.com

Ingredients

• 1 pound grass-fed ground beef
• 1 onion, finely chopped
• 2 cans tomato sauce
• 2 cups beef broth
• 2 cans pinto beans, drained and rinsed
• 2 cups frozen corn
• 1-1/2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper to taste
• Toppings of choice

Instructions

1. Brown ground beef and onion, then drain.
2. Add remaining ingredients and simmer until warmed through.
3. Top with diced avocado, sour cream, or grated cheese.

3.5.3251