Brothy Taco Soup

Ingredients

Produce

red onion2 small, diced
garlic3 cloves, minced
avocado(optional, for serving)

Spices

taco seasoning1 packet (about 1.5 tablespoons)

Protein

ground beef2 pounds

Dry Goods

black beans1 14-ounce can, drained
diced tomatoes1 14-ounce can
beef broth4 cups
hot sauce(optional, for serving)

Dairy

shredded cheddar cheese(optional, for serving)
sour cream(optional, for serving)

Instructions

Make It from Fresh:

Instant Pot Instructions

  1. Add all ingredients to Instant Pot and secure the lid.
  2. Cook on High Pressure for 20 minutes with Quick Pressure Release.
  3. Serve hot with desired toppings.

Slow Cooker Instructions

  1. Add all ingredients to the Slow Cooker and secure the lid. 
  2. Cook on low for 6 hours, high for 4.
  3. Serve hot with desired toppings.

Stovetop Instructions

  1. Heat 2 tablespoons of oil in a large pot over medium heat until shimmering, then add the onions and taco seasoning. Cook, stirring occasionally until the onions have started to soften, about 3-5 minutes.
  2. Add the garlic and ground beef and cook, stirring to break up the beef and crumble it as it browns. 
  3. Once the beef has browned, about 5-8 minutes, add the remaining ingredients.
  4. Bring to a boil, then lower to a simmer and cook, stirring occasionally, 20-30 minutes.
  5. Serve hot with desired toppings.

Prep Plan

Prep it for later:
1. Chop onions and mince garlic, and add to a large resealable bag or container.
2. Add to the same bag the remaining ingredients.
3. Label, including the water amount needed at cook time if using broth concentrate/stock cubes.

You’ll need:
1 resealable bag or container of all ingredients, chopped and drained as directed in the ingredients list
Any desired toppings, bagged separately

Prepare from prepped:

Instant Pot Instructions:
1. Add contents of prepped bag to Instant Pot, including water if broth concentrate or stock cubes were used.
2. If using with thawed ingredients: Cook on High Pressure for 20 minutes with a Quick Pressure Release.
If using frozen ingredients: Cook on High Pressure for 40 minutes with a Quick Pressure Release.
3. Serve hot with desired toppings.

Slow Cooker Instructions:
1. Thaw in fridge overnight before cooking
2. Add contents of prepped bag to slow cooker, including water if broth concentrate or stock cubes were used.
3. Secure lid and cook low on 6-7 hours, high for 4 hours.
4. Serve hot with desired toppings.

Stovetop Instructions:
1. Thaw in the fridge overnight before cooking
2. Add contents of prepped bag or container to large pot, adding water if broth concentrate or stock cubes were used.
3. Bring to a boil, then lower to a simmer.
4. Cook on low, uncovered, for 20-30 minutes, using a spoon to break up the meat as it cooks. The soup is ready when the meat is cooked through and the vegetables are soft, and the liquid has thickened slightly.
5. Serve hot with desired toppings.

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