Crockpot Taco Soup
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Prep time: 
Cook time: 
Total time: 
Serves: about 10
 
Ingredients
  • 1 pound ground grass-fed beef [organic turkey works well, too]
  • 1 Tbsp olive oil
  • 3 garlic cloves, minced
  • 5 carrots, peeled + chopped into bite-size pieces
  • 2 bell peppers, chopped [any color]
  • 1 yellow onion, chopped
  • 3 cans Muir Glen diced fire roasted tomatoes
  • 1-2 cups cubed butternut squash, optional
  • 3 cups water or low-sodium broth
  • 1 can pinto, kidney or black beans, drained + rinsed
  • 2 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 2 tsp coriander
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper, optional for extra spice
  • for serving: shredded cheddar cheese, cilantro, lime, avocado
Instructions
  1. Add olive oil to skillet on medium heat.
  2. Add minced garlic. Sauté for 2-3 minutes.
  3. Add ground beef and cook long enough to brown the meat, about 5 minutes.
  4. Add browned meat and garlic + all other ingredients and spices [excluding canned beans] to crockpot.
  5. Cook on high for 6 hours, stirring occasionally if possible.
  6. At the end of cooking add beans to soup and stir to combine.
  7. Adjust spices or salt as needed.
  8. To serve, top with any combination of shredded cheese, cilantro, lime and sliced avocado. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/crockpot-taco-soup/