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A gluten free, hearty soup with all the flavors of your favorite taco. This quick taco soup comes together in under 30 minutes and is versatile allowing you to add whatever vegetables you have on hand!

Taco Soup Recipe, www.mountainmamacooks.com #tacotuesday #glutenfree

It’s like your favorite ground beef taco exploded into my soup pot and somehow we lost the shells.
Or something like that.
Actually, this soup is a result of a busy day and a lazy mountain mama that knows how to improvise.

Taco Soup, www.mountainmamacooks.com

This weekend we celebrated my dad’s birthday (happy birthday, dad!!!) with a full blown turkey dinner. I am so that hostess when anyone asks what they can bring, I tell them nothing. Who does that? Me, apparently. And so I spent all of Sunday cooking my butt off. Cooking, photographing (you didn’t think I’d do all that cooking and not share, did you?), cooking, setting the table, cooking and finishing up by doing the dishes. I did make a darn good meal if I say so myself but I over ate and then woke up yesterday tired and pretty full. Add in an extremely busy day and all of a sudden it’s 4:30 and I have zero motivation to make the tacos I had planned.

Taco Soup Recipe, www.mountainmamacooks.com #glutenfree #tacotuesday

What I really wanted was soup. A big pot of veggie laden soup that I could make once and eat all week. After all that cooking over the weekend, I’m pseudo boycotting my kitchen this week. Soup is my go to when I want fast and something that’s going to give back all week. So you know what? I made soup, darn it. Heavy on the veggies since I’m trying to take advantage of the last bit of summer goods. I loaded it with all my favorite parts of a taco, keeping it light and pretty healthy. Also? It’s a cinch to make. It’s on the table in less than 30 minutes. BAM! Just what I needed last night. Quick, lightish and ultra comforting.

Taco Soup Recipe, www.mountainmamacooks.com #glutenfree #tacotuesday

Whenever I make this soup, it’s always a little different depending on what I have on hand. I keep the spices the same and always include corn, purple cabbage and a can of El Pato tomato sauce but the rest is usually dictated by what’s in season and more specifically what’s in my fridge. Don’t have black beans you could totally use pinto. Though the Cuban Black Beans from Trader Joes are my favorite. Don’t have a quart of tomatoes you put up last summer? (You really should start canning, you know.) You can use diced or crushed or whatever you have on hand. I’ve used ground turkey, rotisserie chicken, kept it vegetarian. Top it with whatever you want. I like raw red onion, cheddar cheese, cilantro and avocado. It’s all about simplicity today. Make it yours. Pour a bowl of soup, sit down and enjoy.

Taco Soup

Yield: 8-10

Serving Size: 1 cup

A gluten free, hearty soup with all the flavors of your favorite taco!

Ingredients

  • 1 teaspoon olive oil
  • 1 lb organic, lean ground beef
  • 1 small onion, minced
  • 2 small carrots, diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1/2 jalapeño, seeded and diced (1 jalapeño if you like it spicier)
  • 1 cup thickly shredded purple cabbage
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1-14oz can black beans, drained
  • 1 can El Pato Mexican Tomato Sauce
  • 28 oz can diced tomatoes
  • 4 cups chicken stock
  • 1 small zucchini, cubed
  • 1 small yellow squash, cubed
  • 2 cups fresh or frozen corn
  • juice of 1 lime
  • kosher salt to taste
  • optional toppings: fresh cilantro, shredded cheese, minced red onion, diced avocado, sour cream etc.

Instructions

  1. In a large stock pot, heat oil over medium heat. Add ground beef and brown about 5 minutes breaking up big pieces. Add onion, carrot and celery. Cook until vegetables are tender about 5-7 minutes. Add garlic, jalapeño, cabbage, cumin, chili powder, oregano and salt. Stir to combine and cook about 5 minutes.
  2. Add drained black beans, El Pato tomato sauce, diced tomatoes, chicken stock, and summer squash. Turn heat to medium-high and bring to a simmer. Turn heat back to medium-low and simmer 20 minutes.
  3. Add corn and lime juice. Season soup with salt to taste.
  4. Serve soup in deep bowls and serve with desired toppings.

Notes

This soup is gluten free and Paleo friendly if you don't add the cheese, corn or beans. But what fun is that?

http://www.mountainmamacooks.com/2013/09/gluten-free-paleo-taco-soup-recipe/
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13 Responses to Taco Tuesday: Easy Taco Soup

  1. Love the play on Taco Tuesday with taco soup. Very clever, my dear! And happy birthday to your Dad! Now, pass me a big ol’ bowl.

  2. Right up my alley! Miss you girl!

  3. Great taco soup. I’m like you when it comes to people bringing food. I have in mind what I want to serve and usually mine is better than everyone else’s! And then I have great leftovers!

  4. Gina says:

    This looks so delish, Kelley. Can’t wait to make. I love that it includes red cabbage. It’s now starting to cool off in my area, and I’ve been making soups lately. This one is next! Thanks for posting.

  5. I loooooove this. See you in 5 seconds.

  6. This could not get any better and it is so perfect since it is in the 20’s here in the morning. Plus, as soon as it gets dark, it’s freezing again!

    Taco soup is a genius idea. We love tacos over here!

  7. I love this comforting bowl of taco soup! The boyfriend is sick right now so I’m sure he’ll feel a lot better after I make this!

  8. Ben is still (two years into living together/being married) insisting and trying to instill in us a weekly dinner rotation that includes Taco Tuesday – I’ll make this for sure – it’ll be the best of both words!

  9. LOVE LOVE! I’ve been looking for a good taco soup recipe. This one wins! Thanks for sharing.

  10. bobbi says:

    summer squash? how much? i didn’t see it in the ingredient list. :/
    Looks yummy though. 🙂

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