Try this taco soup on your next Taco Tuesday! This creamy, hearty soup from Penny Kovacs (@pennysprimal) is bursting with flavor and makes great leftovers too! Whole30 and Paleo friendly, this soup will be your new go-to all winter long!
INGREDIENTS
- 2 lb Ground Beef
- 1 cup Onion, diced
- 2 Tbsp Avocado Oil
- 16 oz Salsa, you choose your heat level
- 1 whole Bell Pepper, any color, diced
- 14 1/2 oz Fire-Roasted, Muir Glen brand Diced Tomatoes
- 14 1/2 oz Tomato Sauce
- 13 1/2 oz Coconut Cream
- 13 1/2 oz Coconut Milk
- 1/2 cup Nutritional Yeast
- 1/2 cup Cilantro, chopped
- 1 tsp Salt
- 1 tsp Black Pepper
DIRECTIONS
- Heat oil in a large pot.
- Add beef and onion, cooking till beef is no longer pink.
- Add bell pepper, stirring to combine.
- Add tomatoes, sauce, salsa & nutritional yeast, stirring well.
- Add salt & pepper.
- Cover & simmer 30 minutes.
- Add coconut milk & cream, stirring well.
- Add cilantro & simmer 15 minutes more.
- Enjoy this recipe by Penny's Primal!