Simple, 30-minute Veggie Loaded Taco Soup is infused with tons of Mexican seasoning, black beans, bell peppers, and leafy greens. A hearty, nutrient dense, flavorful soup that’s perfect for a 1-pot Winter meal.
I know, I know.. I need to create posts that are creative, innovative, mind-blowing, etc. With that said, I don’t wanna!!! It’s cold, it’s gray, Annnnd all I want to do is eat chunky, veggie loaded, flavor-packed HOT soup while wearing 8 pairs of socks and sitting by the fire catching up on NBC’s This Is Us.
Let me be clear, in no world did this actually happen..
- Soup ✅
- 8 Pairs of Socks ✅
- Fire ✅ (Ok, so it’s not really a fire. It’s more of a plug in space heater, but same concept?)
- Sitting 😂
- Watching a Show Uninterrupted 😂
Well, I guess 3 out of 5 aint’ bad!
Simply Sissom is all about REAL FOOD recipes that I feed my REAL family, sooooo… when I have a moment with a particular food, so does the blog. All this to say, today.. 30-Minute Veggie Loaded Taco Soup, with lots of little optional short-cuts, because some days, even a task as simple as dicing bell peppers isn’t going to happen.
I don’t mean to give this soup a bad wrap.. in fact, it’s actually delicious. It starts with a base of seasoned taco meat, then you add garlic (dried or jarred if necessary), loads of fresh (or frozen) diced bell peppers, black beans (which you CAN definitely get from a can), chicken stock (store-bought or homemade), baby spinach leaves (because we are trying VERY hard to avoid chopping) and top it off with a shake or 2 of your favorite hot sauce. Truly, it couldn’t be simpler.
Time Saving Tips and Tricks
Prep: This dish is pretty simple to throw together, so elaborate prepping really isn’t necessary. Having the peppers pre-diced would save a little time, but you could also do that while the meat is browning. I do recommend gathering all of your ingredients into 1 spot before you get started cooking. With one-pot meals, ingredients often go in without much time in between one another and I find it makes cooking much more enjoyable when I’m not frantically digging through the cabinets looking for a missing spice, hot sauce, etc.
Make Ahead: Yep! I actually think that this soup tastes even better the 2nd or 3rd day. One of my favorite things to do with this soup is double the recipe (it doesn’t take much extra work), serve 1/2 for dinner and save the other 1/2 in individual portions for quick grab n’ go lunches throughout the week.
Freezer: You bet. Soup is a jack of all trades, lol. To freeze, pour individual servings of soup into freezer friendly mason jars and store for up to 2 months (conservatively). When you are ready to eat, just run some hot water over the jar until the soup melts enough to remove the contents. Then warm it up in a small pan on the stove. Alternatively, you could remove the soup from the freezer and place it into the fridge the night before you want to eat it and go from there!
- 1-2 tablespoons extra-virgin olive oil
- 1 lb. ground beef, organic recommended
- 1 TBS taco seasoning (I used homemade)
- 5 cloves garlic, minced
- 1 cup bell peppers, diced
- 5 cups chicken broth or stock, divided
- 6 ounces baby spinach leaves
- 4 (15-ounce) cans black beans, rinsed and drained
- A few dashes hot pepper sauce
- Salt & freshly ground black pepper, to taste
- Shredded Cheese, Cilantro and/or Plain Greek Yogurt, for garnish
- Place a large pot over medium heat. Heat 1 tablespoon of olive oil in pot. Add ground beef and taco seasoning. Cook, stirring occasionally, for about 5 to 7 minutes or until the beef is browned. Remove beef to a paper towel-lined plate, pour a bit more oil in the pot, and add bell peppers. Stir and cook for about 5 minutes, or until veggies are tender. Add garlic. Stir and cook for about one minute, or until garlic is fragrant and golden brown.
- Pour 4 cups of chicken broth into the pot and stir in spinach and garlic powder. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.
- Place about ⅓ of the drained beans in a blender or food processor along with the remaining 1 cup chicken broth/stock. Puree until smooth.
- Once spinach is tender, add whole beans, purreed beans, and browned beef to the pot. Season with dashes of hot pepper sauce, salt, and pepper, to taste. Stir and simmer for a few minutes until heated through.
- Serve with desired garnishes.
- Purchasing organic meat can be expensive, I get it. In a perfect world your beef should be Organic and Grass-fed. I watch carefully for it to go on sale and then purchase in bulk, freezing what we are unable to use immediately.
- Store-bought chicken broth is usually full of salt and junky additives. Making your own is actually super simple. I always use 100 Days of Real Food’s Overnight Stock in the Crockpot Recipe.
- Same drill for taco seasoning, store-bought doesn’t allow you to control the quantity or quality of ingredients. I like to throw together large batches of Homemade Taco Seasoning and store it in the spice cabinet with all my other spices. I use it at least twice a week.
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