Beef Taco Soup

Ingredients

Sofrito:

  • 1 Tbsp avocado oil
  • 1/2 yellow onion chopped finely
  • 6 stalks celery chopped finely
  • 2 cloves garlic (pressed or finely chopped)

Soup:

  • 1 to 2lb beef cubed or grass fed hamburger (you can use any roast or stew meat you choose)
  • 5 to 6 stalks of celery chopped
  • 4 to 5 carrots chopped
  • 3 to 4 turnips, cut into 1/2“ cubes (alternately you can use sweet potatoes or regular potatoes if tolerated)
  • 2 to 3 golden beets, cut into 1/2“ cubes (or use more turnips, potatoes, or sweet potatoes)
  • Fresh cilantro leaves to top
  • 1 – 16 oz organic beef bone broth
  • 2 – 16 oz organic beef broth (alternately you can use organic beef bone broth)
  • 1 to 2 cans organic petite diced tomatoes ( alternately you can use fresh diced tomatoes)
  • 3 to 4 Tbsp  Spice hunters organic Mexican Season mix (or to taste)
  • Salt and Pepper to taste
  • Toppings: I like to use salted plantain chips to top my taco soup or if you can tolerate tortilla chips

Directions

  1. In a large pot add sofrito ingredients and cook 3 to 4 minutes. Add meat and let brown (about 5-6 min.)
  2. Pour in beef broth and bone broth.
  3. Set on medium heat, cook until boil. 
  4. Turn it down to a simmer and add vegetables.
  5. Once vegetables are soft add seasonings and cook another 5 minutes.
  6. Remove from heat and serve.