Susan’s Taco Soup
This is one of our favourite soups. An excellent source of clean protein, complex carbohydrates and high in fibre, a perfect warm up on a cold day. It makes a large batch (approx. 4.5 litres). Great to take away for a ski weekend. I also like to serve for dinner then prepare leftovers in individual portions for thermos lunches. Susan used to serve this after a cool day of moving cattle.
When I am organized I soak dried beans to make this, which decreases the sodium content. If not canned work very well, just choose no added sodium. If you are using dry beans prepare ¾ cup of each bean variety.
2 lb lean ground grassfed beef
2 chopped onions
1 or 2 – 120 ml cans of chopped chilies
1 – 540 ml can red kidney beans drained and rinsed
1 – 540 ml can black beans drained and rinsed
1 – 540 ml can chick peas or white drained and rinsed
1 – 796 ml can crushed tomatoes (fire roasted are my favourite if you can find them)
4-5 cups of water
1 package of taco seasoning mix or I prefer homemade taco mix as follows:
1 1/2 tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes (or more if you like spice)
½ tsp smoked paprika (if you can find it, otherwise regular paprika)
2 tsp ground cumin
1 tsp sea salt
1 tsp fresh ground pepper
½ tsp dried oregano
Garnish
Sour cream, salsa, grated cheese, corn or tortilla chips, sliced avocado and pickled jalepenos
In a large stock pot over medium low heat brown the beef with a little of your favourite oil (as required. I either use extra virgin olive or a dab of coconut oil) , add in seasoning mix as it browns. Break up to small crumbles. The grassfed beef should be so lean you won’t need to drain off fat. Add onions, cook to clear. Add chilies, beans, tomatos and water. Bring to boil then reduce heat and simmer low heat approximately 30 minutes, adding more sea salt and pepper and crushed red pepper flakes to taste.
We serve this family taco night style, with garnishes in the middle of the table to add as desired.