Taco Soup


Ground beef 1/2 Pound
Olive oil 1/2 Tablespoon
Onion 1 , chopped
Zucchini/Summer squash 1 1/2 Cup (24 tbs) , chopped
Radish 3 Small , chopped
Serrano chili pepper 1 , ribs and seeds removed, diced
Salt To Taste
Pepper To Taste
Chili powder 1 Teaspoon
Cumin 1/4 Teaspoon
All spice 1 Pinch
Ginger 1 Pinch
Corn 1 Cup (16 tbs) ((frozen or fresh))
Garlic 2 Clove (10 gm) , diced
Balsamic vinegar 2 Tablespoon
Tomato paste 2 Tablespoon
Tomatoes 2 , chopped
Red wine vinegar 1 Tablespoon
Lemon juice 2 Tablespoon , divided
Stock 7 Cup (112 tbs) (((vegetable, chicken, beef) or water))
Salsa To Taste ((for topping))
Corn chips To Taste ((for topping))
Greek yogurt/Sour cream To Taste ((for topping))
Cheddar cheese To Taste , grated ((for topping))
Fresh cilantro To Taste , chopped ((for topping))



1. Place beef in a soup pot. Cook over medium heat until it's partially cooked. Add olive oil

and next 10 ingredients (thru ginger). Cook over medium-low heat for 5-10 minutes, or

until veggies are tender, stirring occasionally.

2. Add corn and garlic, cook 1 minute.

3. Add tomato paste, tomatoes, vinegar, and 1 T lemon juice; cook 1-2 minutes.

4. Add stock and bring to a boil. Reduce to a simmer and cook for about 30 minutes, or

until veggies are tender.Add remaining lemon juice. Taste and adjust seasoning if needed.


5. Serve topped with cheese, yogurt, salsa, chips, and cilantro.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 419Calories from Fat 199

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 823 mg34.29%

Total Carbohydrates 34 g11.3%

Dietary Fiber 4 g16%

Sugars 6 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet