Taco Soup

This is an easy, healthy, & gluten free stove top meal that uses ground turkey (bison, beef, or venison) along with tons of clean eating vegetables and pantry items like canned beans. The option to use homemade ranch and taco seasonings take this dinner to a whole new level. This quick, skinny, and low carb recipe is simple to prepare and will quickly become a family favorite! To find more "healthified" recipes visit groundedandsurrounded.com!

With that said, when the weather creeps over 80 degrees we naturally crave grilled foods over soup, but Split Pea Soup and this Taco Soup are still regulars in our menu rotation.

BUT now that it’s fall…bring it on. Soups, stews, chilis, stoups (thicker than soups, thinner than stews- a cute Rachael Ray catchphrase). Let’s do this!

This particular soup recipe has been a popular dinner recipe in our home for almost 10 years now. My sweet friend, Ashlie, shared it with me when I was first married and I have been making it ever since. It has quickly become a favorite with my family and friends too which has led to my own sharing of this recipe.

TACO SOUP

Course : Crock Pot, Main Dish, Seasoning Mixes, Slow Cooker, Soup/Stew

Servings : 6 people

INGREDIENTS

• 1 lb ground meat (turkey, beef, venison)
• 1 onion, diced
• 1 bell pepper, diced
• 1 small zucchini, diced
• 2 cups frozen corn or 15 oz can
• 28 oz can diced tomatoes, undrained
• 15 oz can of beans, undrained I used an organic Tri-Bean Blend (kidney, black, and pinto beans) from Wal-Mart
• 2 cups water
• 3 Tbsp homemade taco seasoning or 1 packet
• 3 Tbsp homemade ranch seasoning or 1 packet (RECIPE HERE)
• salt and pepper

INSTRUCTIONS

Get the full instruction @groundedandsurrounded.com

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