Taco Soup
with beef / zucchini / bell peppers / pepitas

Name: Taco Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, any color, chopped; 8 oz Carrots, diced; 3 cloves Shallots; 4 cloves Garlic, chopped; 10 oz Zucchini, diced; 1 Tbsp Oil, cooking; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 can Green chilies, diced (4 oz / 113 g) (opt); 3 1/2 cups Stock, any type; 1/4 cup Cilantro, chopped; 2 tsp Lime juice; 1/4 cup Pepitas / pumpkin seeds; 4 tsp Cumin; 2 tsp Salt; 2 tsp Garlic powder; 2 tsp Coriander, ground; 2 tsp Paprika; 1 tsp Chili powder; 2 lbs Beef, ground and lean; 1 Tbsp Oil, cooking

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Dependency

Taco Salad

Ingredients

Metric

Servings:

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)

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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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