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!
Quick and Easy Paleo Taco Soup
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
4. Stir together and simmer for about 30 – 40 minutes (make sure zucchini is fully cooked or you’ll have crunchy soup)
5. Spoon into bowls and garnish with cilantro, avocado, plantian chips and cheese as you desire.
Other Grain Free Recipes You Might Like
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