Description
Simple, 30-Minute Vegetable Taco Soup is infused with tons of Mexican seasoning and ALL the veggies. A hearty, nutrient dense, flavorful soup that's perfect for a 1-pot Winter meal.
Ingredients
Scale
FOR THE TACO SOUP:
- 1-2 tablespoons olive oil
- 1 found ground beef
- 2 tablespoons taco seasoning (or 2 packets)
- 1 large bell pepper, diced
- 1 small onion, diced
- 5 cups chicken broth (divided)
- 5 ounces baby spinach leaves
- baby spinach leaves
- 4 (15 ounce) cans black beans, rinsed and drained
- hot sauce to taste
- salt and pepper to taste
OPTIONAL GARNISHES:
- shredded cheese
- avocado
- green onion
- tortilla strips
- cilantro
- sour cream or greek yogurt
Instructions
- Place soup pot over medium heat. Add olive oil, ground beef and taco seasoning. Cook, stirring occasionally until beef is browned. Remove beef to paper towel covered plate and set aside.
- To the pot, add diced onion and bell peppers. Cook until veggies are tender, add garlic. Cook 1 minute or until garlic is fragrant.
- Pour 4 cups of chicken broth into the pot (reserve the remaining 1 cup) and stir in spinach. Increase heat to high and bring soup to a boil. Once boiling, reduce to a simmer, cover and cook for 5 minutes.
- Place 1/3 of the drained beans into a blender along with the remaining 1 cup of chicken broth. Blend until smooth. Set aside.
- Once spinach is tender, add the whole beans, pureed beans and browned taco meat to the pot. Season with a few dashes of hot sauce.
- Allow soup to simmer for about 20 minutes. Taste and add salt and pepper as needed. Garnish with favorite toppings (tortilla strips, avocado, cheese, sour cream, jalapeños, etc.) and serve.
Notes
Homemade taco seasoning allows you to choose the quality and quantity of ingredients. Making a large bath is easy. Here is our favorite recipe.
