- 1-1.5 lbs ground meat (beef or turkey is best)
- 1 orange bell pepper, diced
- 1 carrot, peeled and diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 serrano or jalapeno pepper, seeded and finely diced
- 2 cups homemade or organic beef stock
- 1 - 28oz can of organic crushed tomatoes
- 3-4 TBSP taco seasoning or this blend: 1 tsp kosher salt, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chili powder, 1/4 tsp ancho chili powder, 1/2 tsp ground cumin, 1 tsp ground coriander and a couple grinds of black pepper
- Top with fresh salsa, avocado and cilantro!
- Start heating a large soup pot to medium high–in my kitchen, it’s a Dutch Oven. Add a little Paleo-friendly fat to the pan to get it started. While that’s heating, prepare the vegetables, open the can of tomatoes, get the stock measured out. If you plan to use the seasoning blend, I would recommend mixing it all together in a small bowl first, so you’re not hovering over a hot pan juggling spice jars and measuring spoons.When the pan comes to temp, add the ground meat and carrots. Let this go until the meat is no longer pink.Add the bell peppers, onion, garlic, serrano or jalapeño pepper and the seasoning blend (or pre-made taco seasoning, it’s up to you). Mix this well. Cook until the vegetables are just soft, the ground meat has some color to it and brown bits are sticking to the bottom of the pan.Time for the stock and crushed tomatoes. Stock goes first though… gotta deglaze.Stir your soup together, reduce the heat and cover. If you have an hour to let this simmer, reduce the heat to low and let it go. If you need to eat sooner, reduce heat to medium/medium-low and maybe give it 15-20 more minutes.Get all your toppings ready and your serving bowls out. Portion out this flavorful soup and top as desired. Enjoy this fresh, healthy, quick meal (which also happens to make excellent leftovers for anyone needing easy to-go lunch ideas).