Taco Soup Time!

I recently had taco soup while having lunch with a friend and thought to myself “why don’t I make this more? I love taco soup.” So I went home and made it. And it did not once occur to me that I probably could have looked up a recipe instead of making one up.

The soup itself is gluten free and dairy free. The toppings you add may change that status.

Charlie’s Totally Made Up Taco Soup

2 cans stewed tomatoes

1 cup spinach

Using a regular or stick blender, blend the tomatoes and the spinach together like a smoothie. How do my kids eat so many leafy greens? This is how.

Or just use canned tomato sauce.

1 lb ground beef

1 small onion

2 cloves of garlic (or 2 tsp powder)

Mix the three of these together and brown the meat. Add the previous tomato/spinach mixture and 4 cups of water. Add all of the following seasonings:

2 tbsp green onion

1 tbsp chili powder

1/2 tsp paprika

1 1/2 tsp cumin

dash of red pepper

salt to taste

Or just use a packet of taco seasoning.

Stir well and add 1 can of black beans and 1 cup of frozen corn.

Bring to a boil and then simmer, stirring occasionally, for 25 minutes. Serve with shredded cheese, sour cream, additional green onions, and warm tortillas/tortilla chips.


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