Taco Pasta Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Scale
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 64oz beef bone broth
- 14oz fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 8oz chickpea pasta (or lentil pasta or paleo pasta)
- 14oz unsalted cooked black beans, drained
- your favorite garnishes – sour cream or coconut cream, shredded cheese or dairy-free cheese, fresh lime, cilantro, etc
Instructions
- Place a pot over medium heat. Add olive oil along with the onions and peppers. Cook for 5 minutes, until onions become slightly translucent. Add the ground beef along with the salt, garlic powder, chili powder, cumin, and dried oregano. Break into small bites and cook until ground beef is browned and no longer pink. Use a spoon to remove from pot and set aside in a bowl.
- Add beef broth, tomatoes, tomato paste, and red pepper flakes. Whisk to combined. Cover pot and bring to boil. Once the broth is boiling, add the pasta and cook for 6-8 minutes, until the pasta is al dente.
- Once the pasta is cook, add the beef mixture back into the pot along with the black beans and cook for another 5 minutes.
- Top pasta soup with whatever your like – sour cream, limes, cilantro, cheese, jalapeños – anything you like best!!
Find it online: https://paleomg.com/taco-pasta-soup/