Taco Soup
Ingredients
Soup:
2 teaspoons Certified Organic Olive Oil
1 large Onion, diced
1½ pounds Ground Beef
28 ounces Tomatoes, diced
15 ounces Tomato Sauce
4 cups Beef Broth
19 ounces Black Beans, washed and drained
1 clove Garlic
1 stalk Celery, diced
4 large Carrots, peeled and sliced into coins
1 Bell Pepper, diced
Seasoning:
1 tablespoon Chili Powder
2 teaspoons Cumin
1 teaspoon Sea Salt
1 teaspoon Black Pepper, freshly ground
1 teaspoon Oregano
½ teaspoon Cayenne (optional)
Optional:
Garnish in this order with cheese, cilantro (de-stemmed and chopped), sour cream, guacamole, salsa and a lime wedge on the rim of the bowl.
Directions
1. Heat oil over medium heat in a large soup pot and sauté onion a couple minutes
2. Add beef and brown
3. Drain fat off the onions and beef and return to the pot
4. Add tomatoes, garlic, bell pepper, celery, tomato sauce, beef broth, seasoning and carrots
5. Simmer for at least 45 minutes, reducing to low heat
6. Add beans and simmer 15 minutes
7. Taste for salt and pepper
Options:
• Add diced jalapeño for a spicier soup.
• Replace black beans with quinoa.