Description
A comforting, flavor-packed taco-inspired soup made with lean protein, fresh vegetables, and vibrant spices. This lightened-up version is wholesome, easy to make, and perfect for any season. Satisfying yet light, it balances warmth and nutrition in a single pot.
Ingredients
1 lb lean ground beef or plant-based ground meat
1 medium onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 cans diced tomatoes (14.5 oz each), undrained
1 can kidney beans (15 oz), drained and rinsed
1 can black beans (15 oz), drained and rinsed
1 tbsp olive oil
2 tsp taco seasoning (store-bought or homemade)
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups low-sodium vegetable broth
1 cup fat-free or plant-based milk (optional for creaminess)
1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté until softened (5-6 minutes). Add garlic; cook 1-2 minutes.
Add ground beef or plant-based meat. Cook until browned and crumbled (8-10 minutes). Drain excess fat if needed.
Stir in diced tomatoes, kidney beans, black beans, taco seasoning, cumin, chili powder, paprika, salt, and pepper. Pour in broth.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
Stir in milk (if using) and cilantro. Adjust seasoning to taste.
Serve hot with optional toppings like avocado, lime, or tortilla strips.
Notes
For a vegetarian option, use plant-based ground meat and omit beef.
Use gluten-free broth if needed for dietary restrictions.
Leftovers can be refrigerated for up to 4 days or frozen for 2-3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 240
- Sugar: 4g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 30mg