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Taco Soup

Prep time:

15 minutes

Cooking time:

25 minutes



  • 1 large onion, chopped

  • 3-4 carrots

  • 4-5 vine tomatoes

  • 3 celery stalks

  • 1 cup black beans

  • 1 cup frozen corn

  • 4 cloves garlic

  • 2 tbsp ghee, avocado oil or coconut oil

  • 1 large handful cilantro (leave some to garnish at the end)

  • 1 lb ground beef (leave out if you want to make this dish vegan)

  • 4 cups vegetable / beef stock

  • 4 cups water

  • 1 tsp salt

  • ½ tsp ground cumin

  • 2 tsp sweet paprika

  • ½ tsp cayenne (optional)

  • Black pepper

  • Sour cream to garnish (vegans can substitute with cashew sour cream)

  1. Dice and chop all the fresh vegetables and turn burner on to medium/high heat.

  2. Add 1 tbsp ghee or oil to a large soup/stock pot and add all fresh vegetables. Gently sauté them until they start to “sweat”.

  3. Add salt, pepper, cumin, paprika, cayenne and garlic.

  4. Add stock and water and bring to a rolling boil.

  5. Reduce heat and simmer for about 20 minutes, stirring occasionally.

  6. Add 1 tbsp ghee or oil to a frying pan and brown ground beef (you can add a little salt, pepper, cumin and garlic to the beef if desired).

  7. Once vegetables are cooked, transfer the soup to a blender and blend until you achieve desired consistency. I like this soup to be slightly chunky, so I don’t blend it until completely smooth. (Alternatively, you can use an emersion blender to blend until desired consistency is achieved).

  8. Add black beans, corn and ground beef.

  9. Serve and garnish with sour cream and cilantro. (Look here for vegan sour cream).

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