Taco SoupSubmitted by: STAMPINARIEL
Introductionyour favorite taco flavorings in a delicious soup packed with veggies and beans your favorite taco flavorings in a delicious soup packed with veggies and beans
1 lb. ground beef, browned
bell peppers (any color) I used one of each, chopped
1 onion, chopped
1 can black beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 can corn, drained & rinsed
1 can canellini beans, drained & rinsed
1 cup tomato sauce (optional-- can use a can of diced tomatoes)
baby carrots, chopped (I didn't measure--about 1/4 of the bag)
2 cans reduced sodium, reduced fat Beef Broth
3 cloves garlic, minced
2 packets of Goya seasoning (found in Mexican spices)
spices to taste (cumin, chili powder, cayenne, cilantro)
I added a cup of tomato sauce because it was in the fridge and needed to be eaten (instead of canned tomatoes). You can add any kind of bean you want, as many veggies as you like. Make it as spicy and hot as you like!
Serve with sliced avacado, shredded cheese, sour cream, black olives (not included in recipe nutrition)
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While that's cooking, chop all fresh veggies. Once beef is done, add all veggies, drained and rinsed beans and corn, and any spices you love.
Simmer until veggies are soft.
Serving Size: makes 8 bowls (2 ladles each)
Number of Servings: 8
Recipe submitted by SparkPeople user STAMPINARIEL.