Crock Pot Taco Soup is such an easy healthy dinner!
Sometimes I wonder about my relationship with my Crock Pot. Is it strange that I think about it first thing in the morning and last thing at night? That if someone asked me how I kept my sanity this soccer season I would shout out “my Crock Pot” as the number one reason? That having it making dinner-y goodness over there on my counter-top makes me smile as I walk through my (very rare) clean kitchen on my way to get other things done all day long?
For Real Fooders, I can’t think of a bigger work horse than the Crock Pot. So let’s put it to use with my latest go-to soup. Cool thing is that this one is Paleo-friendly, gluten-free, dairy-free, and can be vegetarian and vegan with just a few easy swaps. And it is always nutrient-rich!
Recipe: Crock Pot Taco Soup
- 1 qt high quality broth (beef, chicken or veggie)
- 1 lb high quality ground beef (or about 2 cups of cooked beans like black, pinto or kidney)
- 1 onion, small diced
- Small dab of butter, tallow or coconut oil
- 14 oz of crushed tomatoes
- 2 cloves of garlic, minced
- 1/4 jalapeño, minced (optional)
- 2 carrots, small diced
- 2 celery sticks, small diced
- 2 cups kale or spinach, chopped small (I often use frozen)
- 1 cup corn (I use frozen)
- 1 can (drained) black olives (optional)
- 3 T taco seasoning (see below for recipe)
- Any other veggies that sound good, chopped small (zucchini, winter squash, bell peppers, broccoli, sweet potatoes, potatoes, etc.)
Toppings (pick your favorites):
- Cilantro, green onions, cheese, corn chips, sour cream (or Greek yogurt), avocado
- Place all ingredients into Crock Pot EXCEPT ground beef, onion and 2 Tablespoons of the Taco Seasoning.
- Sauté chopped onion in a dab of butter, tallow, or coconut oil for a few minutes.
- Add ground beef and sprinkle Taco Seasoning over the meat.
- Mix onion, meat and seasoning over medium heat until the meat is cooked through.
- Drain meat if it is really fatty, and dump the mixture into the Crock Pot.
- Vegetarians: Sauté the onion with the Taco Seasoning for a richer flavor, but just add the beans straight in the pot (drain out liquid if using canned beans).
- Omnivores: I often use meat AND beans in this soup.
- Crock Pot on high for 4 hours or low for 7 to 8 hours.
- Before serving, taste the soup and adjust the seasonings. Depending on the broth you are using, sometimes some extra salt is needed to make it sparkle!
- Serve with the toppings of your choice.
Preparation time: 20 minute(s)
Cooking time: 4 hour(s)
Number of servings (yield): 8
TACO SEASONING: A few words about Taco Seasoning. Now here is a spice packet you do not need to buy – just make your own. Not only will you avoid whatever fillers and preservatives they put in there, but over time you can play with the amounts of different spices in your blend making it exactly what your taste buds desire! Here is a standard recipe to get you started.
Recipe: Taco Seasoning
- 1 T chili powder
- 2 t ground cumin
- 1 t salt
- 1 t black pepper
- 1/2 t paprika
- 1/2 t garlic powder
- 1/2 t onion powder
- 1/2 t oregano
- 1/4 t crushed red pepper flakes (this is the heat, so add a little extra if you like it spicy)
- Mix all together.
- Make double or triple batches and store in an old spice container or small mason jar.
Crock Pots of the world, unite!!
Looking for more Crock Pot recipes? This Crock Pot Chicken & Eggplant Parmigiana is one of the most popular recipes on this blog. Enjoy!
Photo Notes: FYI that the Crock Pot Taco Soup in these photos doesn’t have ground beef in it or beans. My family has eaten so much Taco Soup over the past couple of weeks, that I changed it up and used a beef soup shank in this batch. I also omitted the corn and the optional olives, and cut my veggies chunkier (including fresh acorn squash) for it to taste more like a stew than a soup. Have fun with your food and make it your own!