Ingredients for Sneak In The Veggies Taco Soup
- Ground Meat
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can black beans (rinsed and drained)
- Pinto Beans
- Cabbage
- 1 cup chopped onion
- 1 cup chopped bell pepper (any color)
- Carrots
- 1 (15 ounce) can corn (drained)
- Salsa
- Beef Base
- Taco Seasoning Mix
- Ranch Dressing Mix
- 2 cloves minced garlic
- Tomato Juice
- Green Chilies
- salt and pepper to taste
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How to Make Sneak In The Veggies Taco Soup
- Brown 1 lb ground beef (or turkey) in a large skillet over medium-high heat. Drain off any excess grease.
- In a large slow cooker or Dutch oven, combine the browned meat with 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can black beans (rinsed and drained), 1 (15 ounce) can corn (drained), 1 cup chopped onion, 2 cloves minced garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, salt and pepper to taste.
- Add 1 cup chopped bell pepper (any color), 1 cup chopped zucchini, 1/2 cup chopped green beans, and 1/2 cup frozen peas (optional). Stir well to combine.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours, or until heated through and flavors have melded. If using a Dutch oven, bring to a simmer and cook for 30-40 minutes.
- Stir in 1/2 cup chopped cilantro before serving. (Optional: Add cooked rice during the last 30 minutes of cooking for a heartier soup.)
- Serve hot, topped with your favorite toppings such as shredded cheese, sour cream, avocado, and tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
27g
Fat
1g
Carbs
15g
