Taco Soup

Yield: 8-10

Serving Size: 1 cup


·         1 teaspoon olive oil

·         1 lb organic, lean ground beef

·         1 small onion, minced

·         2 small carrots, diced

·         1 stalk celery, diced

·         2 cloves garlic, minced

·         1/2 jalapeño, seeded and diced (1 jalapeño if you like it spicier)

·         1 cup thickly shredded purple cabbage

·         1 teaspoon ground cumin

·         1 teaspoon chili powder

·         1 teaspoon dried oregano

·         1/2 teaspoon kosher salt

·         1-14oz can black beans, drained

·         1 can El Pato Mexican Tomato Sauce

·         28 oz can diced tomatoes

·         4 cups chicken stock

·         1 small zucchini, cubed

·         1 small yellow squash, cubed

·         2 cups fresh or frozen corn

·         juice of 1 lime

·         kosher salt to taste

·         optional toppings: fresh cilantro, shredded cheese, minced red onion, diced avocado, sour cream etc.


1.      In a large stock pot, heat oil over medium heat. Add ground beef and brown about 5 minutes breaking up big pieces. Add onion, carrot and celery. Cook until vegetables are tender about 5-7 minutes. Add garlic, jalapeño, cabbage, cumin, chili powder, oregano and salt. Stir to combine and cook about 5 minutes.

2.      Add drained black beans, El Pato tomato sauce, diced tomatoes, chicken stock, and summer squash. Turn heat to medium-high and bring to a simmer. Turn heat back to medium-low and simmer 20 minutes.

3.      Add corn and lime juice. Season soup with salt to taste.

4.       Serve soup in deep bowls and serve with desired toppings.