Y'all it has been downright cold here this past week. While we do experience temps in the 30s from time to time in Atlanta over the course of the winter months, it generally lasts a day or two and then we jump back up into the 50s and 60s. This system was here to stay!
Cold, chilly nights accompanied with a HUGE football game on the TV call for soup. Good old comfort food.
I cannot take any credit for this one as hubby found it online, AND prepared it for us! Winner winner, soup's for dinner!
Paleo Taco Soup
2 lbs grass fed ground beef
1 zucchini, diced
1 red onion, diced
2 bell peppers, diced (we used one red, one orange as our daughter cannot eat green)
1 jalapeno, minced
2 cups tomatoes, diced (we used organic canned)
2 garlic cloves, minced
4 tbsp chili powder
2 tbsp ground cumin
1 tsp paprika
1 cup tomato sauce
4 cups beef stock
1 tbsp cooking fat (we use Earth Balance Vegan Soy Free butter)
fresh cilantro (to garnish)
1 avocado, sliced (optional)
Sea salt and freshly ground black pepper
Heat the cooking fat in a large saucepan over medium-high heat.
Add the garlic and onion, and cook 2 to 3 minutes.
Add the ground beef and brown 4 to 5 minutes, stirring occasionally.
Sprinkle all the spices over the meat. Season to taste and mix everything well.
Add the zucchini, bell pepper, tomatoes, and jalapeno to the saucepan.
Pour in the tomato sauce and beef stock; give everything a good stir.
Cover, lower heat to medium, and let simmer 20 to 25 minutes.
Adjust the seasoning, and serve topped with fresh cilantro and sliced avocado.
The soups has a good hearty Mexican flavor, but not too spicy for those of you who don't care for a lot of heat.