Taco Soup
Great way to use up any meat left from making tacos the night before. Could use beef, I just prefer lamb.
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 3
yeast free
leftovers
soup
main dish
lamb
mexican
winter
savory
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 onion chopped
- 1 tablespoon olive oil
- 1 carrot grated
- 2 cloves garlic sliced
- 500 grams lamb mince leftover from tacos (cooked with taco seasoning)
- 1 zucchini grated
- 1 tablespoon mint leaves chopped
- 1 litre beef stock
- 1/4 cup basmati rice
- Carbohydrate 22.96018 g
- Cholesterol 121.666666666667 mg
- Fat 40.92754 g
- Fiber 2.86506669537226 g
- Protein 30.71732 g
- Saturated Fat 17.3038213333333 g
- Serving Size 1 1 Serving (315g)
- Sodium 123.1725 mg
- Sugar 20.0951133046277 g
- Trans Fat 3.09163166666666 g
- Calories 587 calories
Saute onion, garlic in oil. Add all other ingredients. Simmer 30mins.
