One of last years most popular recipes on cook fast eat slow was Taco Salad. You can find the recipe here, Taco Salad
Today I am sharing with you the winter equivalent, Taco Soup.
Hugging a warm bowl of this on a chilly night is very comforting, and often takes me back to my childhood, where it was a family favourite.
This is my version but be as creative as you like with your toppings. We usually have all the toppings on the table so everyone can ‘dress’ their soup with whatever they like. Our favourite toppings are natural corn chips, guacamole or plain avocado, grated cheese, sour cream and capsicum.
- 500gm beef mince
- 2 tablespoons olive oil
- 1 spanish (red) onion, peeled and finely diced
- 2 heaped teaspoons dried oregano
- 2 heaped teaspoons ground cumin
- 1 large carrot, peeled and grated
- 1 green capsicum, de-seeded and finely diced (some set aside for the topping)
- 2 x 400gm cans diced tomatoes
- 1 x 400gm can tomato puree
- 1 x 750gm can kidney beans, rinsed and drained
- 3 cups water
- To serve, use toppings like natural corn chips, avocado, sour cream, grated cheese and reserved capsicum.
- Heat olive oil in a large soup pot over a medium heat.
- Add onion and cook until soft.
- Add beef, breaking up the lumps, and cook till brown.
- Add all other ingredients and place the lid on the soup pot to bring the soup to a boil.
- Turn the heat down and allow to gently simmer 15 minutes.
- Remove the lid and simmer for 5 minutes more.
- Ladle the soup into bowls and allow people to do their own toppings.
- The soup base will freeze as it is.
- Defrost and reheat and then add toppings.