Ground Beefy Taco Soup
2 tsp olive oil
1 yellow onion diced
3 gloves garlic, minced
1 lb leanest ground beef (or turkey)
½ tsp salt
½ tsp cracked black pepper
1-1/2 cups shredded carrots
1 yellow squash, diced
1 15 oz. can kidney beans, undrained*
1 15 oz. pinto beans, undrained*
1 15 oz. black beans, undrained*
2 14.5 ounce cans fire-roasted diced tomatoes, undrained
1 small can diced green chilies, undrained
1 1-ounce packet high-quality taco seasoning (we like Simply Organic Southwest Taco Seasoning)
Heat the oil in a large soup pot over medium heat. Add the onion, ground meat, salt, and pepper, and mix well. Cook, stirring frequently, until there is no pink left in the ground meat, about 8 minutes. Add the garlic and cook for 1 minute more.
Add the carrots, squash, tomatoes, chilies, taco seasoning packet and beans. Mix well. Fill one empty can with water and add that in twice (two cans worth). Increase heat and bring to a boil. Lower the heat, cover, and simmer for 30 minutes. Note that cooled leftovers freeze well.
*Because the beans in this recipe are undrained and unrinsed, it’s even more important to choose high-quality, organic versions with absolutely no chemical additives or salt. Our favorite canned beans are from Eden Organics. The linings on their cans are BPA-free and they cook their beans with a little kombu (sea vegetable) to naturally improve their digestibility.