Monday, January 23, 2012

Paleo Taco Soup

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Did you know January is National Soup Month? Neither did I until recently, but I think soup deserves to be celebrated. Soup warms us up during those cold winter months and most soups are relatively easy to prepare. In order to help you celebrate National Soup Month with all of the pomp and circumstance it deserves, I am going to post a couple of my favorite soup recipes this week.

The first is a Paleo version of Taco Soup. This is literally the easiest soup I have ever made. Just chop up some veggies, brown the ground beef, throw it all into the crock pot with some spices and the heat of that little magic cooking machine does the rest for you.

Most of my recipes are super flexible to accommodate what you have available in your kitchen. In this recipe, for example, you can use any type of salsa you have on hand (or, even better, homemade) or incorporate different vegetables into the soup. This is already chock full of veggies, but you could add some celery, jalapeno peppers, or even some olives into the mix.

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Taco Soup
Serves: 4-6

Prep Time: 10 minutes
Cook Time: 6-8 hours

-1 lb ground beef
-1 red onion, chopped
-4 garlic cloves, minced
-1 tbsp. chili powder
-1/4 tsp. each of garlic powder, onion powder, crushed red pepper flakes, and dried oregano
-1/2 tsp. paprika
-1 tsp. ground cumin
-dash of salt and pepper
-4 cups chicken stock
-1 4oz can of fire roasted green chiles
-4 medium tomatoes, diced
-1 cup salsa

-Heat a large pan over medium heat
-When pan is hot, add the ground beef and brown
-Using a colander, drain the fat from the meat and add it to the crock pot
-Place all other ingredients into the crock pot and cook on low for 6-8 hours
-Garnish soup with chopped fresh cilantro or sliced avocado