30-minute Veggie Loaded Taco Soup
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 5 cloves garlic minced
- salt & freshly ground black pepper to taste
- 1-2 tablespoons extra-virgin olive oil
- 1 lb. ground beef organic recommended
- 1 tbs taco seasoning (i used homemade)
- 1 cup bell peppers diced
- 5 cups chicken broth or stock divided
- 6 ounces baby spinach leaves
- 4 (15-ounce) cans black beans rinsed and drained
- a few dashes hot pepper sauce
- shredded cheese cilantro and/or plain greek yogurt, for garnish
- Carbohydrate 2.8158907663975 g
- Cholesterol 38.55535145 mg
- Fat 8.7688167925675 g
- Fiber 1.38376715672618 g
- Protein 12.82787496837 g
- Saturated Fat 3.39243245268975 g
- Serving Size 1 1 Serving (238g)
- Sodium 276.29596296175 mg
- Sugar 1.43212360967132 g
- Trans Fat 1.2673007293215 g
- Calories 143 calories
Place a large pot over medium heat. Heat 1 tablespoon of olive oil in pot. Add ground beef and taco seasoning. Cook, stirring occasionally, for about 5 to 7 minutes or until the beef is browned. Remove beef to a paper towel-lined plate, pour a bit more oil in the pot, and add bell peppers. Stir and cook for about 5 minutes, or until veggies are tender. Add garlic. Stir and cook for about one minute, or until garlic is fragrant and golden brown.Pour 4 cups of chicken broth into the pot and stir in spinach and garlic powder. Increase heat to high and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes.Place about â…“ of the drained beans in a blender or food processor along with the remaining 1 cup chicken broth/stock. Puree until smooth.Once spinach is tender, add whole beans, purreed beans, and browned beef to the pot. Season with dashes of hot pepper sauce, salt, and pepper, to taste. Stir and simmer for a few minutes until heated through.Serve with desired garnishes.
