Taco veggie soup
-2lbs of ground beef or ground turkey
-32 oz beef broth
-1 can of garbanzo beans
-1 can of black beans(rinse thoroughly)
-1 can of rotel tomatoes and chiles
-1 can of green beans
-1 to 2 packs of taco seasonings to your taste
-if you want a creamier version you can add cream cheese, cube it up add it to soup until melted and top with extra shredded cheese.
-Cook ground beef first then add all ingredients on medium until boil. Remove from heat and serve as is or add sour cream and/ shredded cheese.
If you're looking for a hearty and flavorful meal that comes together quickly, this Taco Veggie Soup is a fantastic choice. I find that using ground turkey instead of beef gives it a lighter taste but still keeps it satisfying. Including a mix of beans such as garbanzo and black beans adds both protein and fiber, making the soup filling and nutritious. Adding Rotel tomatoes with chiles introduces a pleasant spicy kick that complements the taco seasoning well. For a vegetarian twist, you can omit the meat and increase the beans or add extra veggies like corn or bell peppers to enhance texture and flavor. One tip I've learned is to thoroughly rinse canned black beans to reduce sodium and any canning liquid taste. Cooking the ground meat first allows you to drain excess fat if desired, keeping the soup less greasy. If you prefer a creamier version, stirring in cream cheese cubes while the soup is hot creates a smooth texture. Topping with shredded cheese and a dollop of sour cream not only adds richness but also balances the spice. This soup is also great for meal prep since it reheats well and flavors deepen overnight. Paired with some warm tortilla chips or a fresh salad, it makes a perfect easy dinner or lunch option. Enjoy experimenting with the seasonings to find your ideal spice level!
