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Week of 9/18/17

Taco Soup
with beef / zucchini / bell peppers / pepitas

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Taco Soup
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
Tags
One Pot, Feeds a Crowd, Low Calorie, Freezer Friendly, Quick and Easy
Proteins
Ground meat
Cuisines
Latin
Save recipe
156

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

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!

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