Veggie Loaded Taco Soup

Woohoo! Soup season is here! Well, sort of. It’s still quite toasty outside in my neck of the woods. Nevertheless, soup makes for a great dinner option- And with all the amazing things loaded into this soup, it’ll make for a hearty meal any night of the week.

I use sweet potatoes, zucchini, corn, tomatoes, bell pepper and onion in this recipe, but you don’t have to stop with that list of veggies. You could definitely add some cauliflower rice or heck, even some shredded cabbage. Get creative and load up on the vegetables 😊

Here’s what you’ll need:

• 2 lbs. grass fed ground beef

• 1 small onion, diced

• 2 sweet bell peppers, diced

• 2 cups cubed sweet potatoes

• 1 cup (or more) cubed zucchini

• 1 can corn

• 2 cans fire roasted tomatoes

• 1 can beans of choice (I vote black or chili)- or both if you like

• 1 large can tomato juice

• 1 recipe *taco seasoning

• Additional salt and pepper (optional)

Directions-

1- Chop all of your vegetables that need chopping and set aside.

2- In your stock pot, add the beef, diced onion, bell pepper, sweet potato and zucchini chunks, and cook together until beef is browned through. (Your veggies can start to soften as beef cooks)

3- Drain your meat, and then add all of your canned ingredients, seasonings and tomato juice to the pot.

4- Simmer together for as long as you like. As always, the longer your flavors can marinate together, the better your soup will taste. Which means…. leftovers will be AMAZING!

Tips-

• Chop your sweet potatoes and zucchini small. Chances are your kiddos won’t even notice what the chunks are and will gobble their veggies right up.

• Serve with a sprinkle of shredded cheese or a dollop of sour cream or plain Greek yogurt on top (and like the third photo above... my husband likes to add jalepenos)

• You could sub a taco seasoning packet, but the homemade option is sooo much better with way less sodium.

• Omit the tomato juice and just make this a taco-veggie scramble. You can scoop it up with tortilla chips or throw it into a burrito and have a jazzed up taco night!

Happy (almost) FALL, Y’ALL!