Quick and Easy Paleo Taco Soup

With Fall officially here, soup starts sounding better and better. This Paleo Taco Soup is one of our family favorites. I love that it is all natural and full of healthy vegetables; it is also gluten and grain free. And if that wasn’t enough – you’ll only need ONE POT!

Let’s gather your ingredients together and get cooking!

Paleo Taco Soup – Ingredients

Your favorite soup pot
2 lbs grass fed ground beef
5 cloves of garlic
1/2 – 1 yellow onion
5 carrots in round slices
2 1/2 cups shredded of red or green cabbage
2 1/2 cups fresh diced tomatoes (not canned), I usually use 6 Roma
2 – 4 quartered and thickly sliced zucchini (if you go thin they’ll be too mushy)
1/2 to 1 full can of the 7 oz green can El Pato Jalepeno salsa (full can will be spicy)
6 cups of chicken broth
2 1/2 cups water
3 tbsp cumin
3 tbsp dried oregano
3 tsp sea salt
1 tbsp black pepper
cayenne pepper to taste

Optional Garnish

Diced Avocados
Chopped Cilantro
Plantain Chips
Shredded Cheese

Paleo Taco Soup – Steps

1. Brown

2 lbs grass fed ground beef
5 cloves minced garlic
1/2 of an onion diced (use whole if you like onion)
2 tbsp ground cumin
2 tbsp dried oregano
1 tbsp black pepper
cayenne pepper to taste, I use 2-3 “dashes”
1 tsp sea salt

2. Drain the fat

3. Now add

5 carrots in round slices
2 1/2 cups shredded of red or green cabbage
2 1/2 cups fresh diced tomatoes (not canned), I usually use 6 Roma
2 – 4 quartered and thickly sliced zucchini (if you go thin they’ll be too mushy)
1/2 to 1 full can of the 7 oz green can El Pato Jalepeno salsa (full can will be spicy)
6 cups of chicken broth
2 1/2 cups water
1 tbsp cumin
1 tbsp dried oregano
1-2 tsp sea salt