Paleo Hearty Taco Soup
Warm up with a bowl of this flavorful and nutrient-packed Paleo Hearty Taco Soup, a satisfying one-pot meal that's both wholesome and delicious! Bursting with bold taco-inspired spices like chili powder, cumin, and paprika, this soup features hearty ground beef, vibrant vegetables including bell peppers, zucchini, and carrots, and a rich base of fire-roasted tomatoes and beef bone broth. Perfectly seasoned and simmered to bring out deep, savory flavors, it’s topped with creamy avocado, fresh cilantro, and a zesty squeeze of lime for the ultimate paleo-friendly comfort food. Ready in just 45 minutes, this dairy-free, gluten-free recipe is perfect for meal prep or a healthy weeknight dinner, and it's sure to be a hit with the whole family!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 2 carrots, sliced
- 28 ounces fire-roasted diced tomatoes
- 4 cups beef bone broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 avocado, diced
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
In a large pot, heat the olive oil over medium-high heat.
Add the ground beef, and cook until browned, breaking it apart with a wooden spoon – about 5-7 minutes.
Drain excess grease if needed and add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent.
Stir in the diced bell pepper, zucchini, and sliced carrots, cooking for another 5 minutes until they start to soften.
Add the fire-roasted diced tomatoes and their juices, beef bone broth, and tomato paste to the pot. Stir to combine.
Season with chili powder, ground cumin, paprika, oregano, sea salt, and black pepper. Stir well.
Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with diced avocado, fresh cilantro, and lime wedges on the side.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 48.8 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5726 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
