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Taco Soup
with beef / zucchini / bell peppers / pepitas

Active: 30 min Total: 30 min
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.
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Ingredients

Metric
Servings:
4
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

Nutrition Facts

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Prep

  1. 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)
  2. Zucchini - Prep as directed. (Can be done up to 3 days ahead)
  3. 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

  1. 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.
  2. 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.
  3. 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.
  4. While soup simmers, chop cilantro.
  5. Remove soup from heat and stir in lime juice. Season with some salt and pepper.
  6. Ladle soup into bowls. Top with pepitas for crunch. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (123)
Gluten-free (5)
Paleo (11)
Vegetarian (16)

51 reviews

So so so delicious. I listened to the reviews and added corn and black beans and potatoes. I added more water than recommended because the soup looked very chunky and in need of more liquid. Perfection 😀

By: Feruza
Posted: Sep 13, 2021
Diet: Original
0 Helpful

Yum!!! I used ground turkey instead of beef and added a can of ranch style beans. Definitely will be making this one again!

By: Emily
Posted: Sep 09, 2021
Diet: Original
0 Helpful

This is pretty darn good. I think a tad more flavor is needed but over all it’s great.

By: Jamie
Posted: Sep 08, 2021
Diet: Original
0 Helpful

Made a double batch to have on hand for lunches. Wonderful flavors!

By: Rebecca
Posted: Sep 06, 2021
Diet: Original
0 Helpful

This was soo good!! My husband and I just loved this soup! And so simple and fast to make! We have a very busy little one, so quick yummy meals are what I am looking for while trying to keep up with him! This one fit the bill! Definitely going to make this again!

By: LauraBeth
Posted: Jan 20, 2021
Diet: Original
0 Helpful

Loved it! Used half a white onion because store had no shallots and used no cumin because I realized too late that I had none in the pantry. Easy and tasty!

By: Jayna
Posted: Sep 21, 2019
Diet: Original
0 Helpful