Locally grown microgreens

Taco Soup

Taco Soup

taco soupHere’s another super easy, high protein soup!

Taco Soup

Number of servings: 8

Per Serving 355 calories

Fat 10 g

Carbs 44 g

Protein 25 g

8


Ingredients

  • 1 lb lean ground beef (browned)
  • 1 15 oz can corn
  • 1 15 oz can kidney beans
  • 1 15 oz can diced tomatoes
  • 1 1/2 T taco seasoning
  • 1/2 to 1 can water

Instructions

Dump everything into the pan or crock pot, including all liquid from the canned corn and beans.

Heat.

Use more less water for a thicker soup.

Makes about (8) 1 cup servings

This recipe freezes well and is easy to adapt to clean or organic eating.

Possible toppings:

broken chips

shredded cheese

black olives

sour cream

chopped cilantro

salsa

all of the above

A nutrition analysis from another website showed this recipe as having 212 calories, 10.2 g fat, 16 g carbohydrate and 15 g protein per serving.  I’m not sure why this is so different but either way,  it’s a winner.  This is a great quick and filling soup that we like to have on hand all winter!



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