Taco Soup
with beef / zucchini / bell peppers / pepitas
This flavorful, satisfying soup has all the great flavors of beef tacos in a lighter dish. Finish the soup with pepitas for crunch.
Smarts: Cook a double batch of seasoned ground beef in the first two steps of this recipe to have leftovers for Thursday's meal. Just remember to reserve half the beef (Make step #1) before continuing with tonight's soup.
Smarts: Cook a double batch of seasoned ground beef in the first two steps of this recipe to have leftovers for Thursday's meal. Just remember to reserve half the beef (Make step #1) before continuing with tonight's soup.
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Ingredients
Taco Soup:
- Bell peppers, any color - 1 , chopped
- Carrots - 8 oz , diced
- Shallots - 3 cloves
- Garlic - 4 cloves , chopped
- Zucchini - 10 oz , diced
- Oil, cooking - 1 Tbsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Green chilies, diced (4 oz / 113 g) (opt) - 1 can
- Stock, any type - 3 1/2 cups
- Cilantro - 1/4 cup , chopped
- Lime juice - 2 tsp
- Pepitas / pumpkin seeds - 1/4 cup
Mexican Ground Beef (for 2 nights):
- Cumin - 4 tsp
- Salt - 2 tsp
- Garlic powder - 2 tsp
- Coriander, ground - 2 tsp
- Paprika - 2 tsp
- Chili powder - 1 tsp
- Beef, ground and lean - 2 lbs
- Oil, cooking - 1 Tbsp
Prep
- Bell peppers / Carrots / Shallots / Garlic - Prep as directed. Combine bell peppers, carrots and shallots. Store garlic separately. (Can be done up to 5 days ahead)
- Zucchini - Prep as directed. (Can be done up to 3 days ahead)
- Season beef - Combine cumin, salt, garlic powder, coriander, paprika and chili powder. Stir into ground beef. (Can be done 1 day ahead)
Make
- Heat a large saucepan or Dutch oven over medium-high heat. Add oil (portion for the beef) and then seasoned beef. Saute, breaking apart with a spoon, until beef is cooked through, 5 to 8 minutes. Divide the cooked ground beef mixture in half. Return the pan to medium-high heat.
- To heated pan, add oil (portion for the soup) and then bell peppers, carrots and shallots. Cook until translucent and aromatic, 3 to 4 minutes. Add garlic and saute for 1 minute more.
- Add the portion of beef for tonight's meal, tomatoes (including liquid), zucchini, green chilis and stock. Bring to a simmer. Simmer until zucchini is tender, 5 to 7 minutes.
- While soup simmers, chop cilantro.
- Remove soup from heat and stir in lime juice. Season with some salt and pepper.
- Ladle soup into bowls. Top with pepitas for crunch. Enjoy!
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