Crock Pot Taco Soup

By mdancause

Ingredients

• 1 quart high quality bone broth
• 1 lb grass-fed ground beef
• 1 onion, small diced
• small dab tallow or coconut oil
• 14 oz chopped tomatoes
• 2 cloves garlic, minced
• 1/4 jalapeño, minced (optional)
• 2 carrots, small dice
• 2 celery stalks, small dice
• 2 cups kale or spinach, chopped small (frozen okay)
• Optional: 1 cup corn (frozen okay)
• 1 can drained black olives (optional)
• any additional vegetables chopped small
• 1 T chili powder
• 2 t cumin
• 1 t sea salt
• 1 t black pepper
• 1/2 t paprika
• 1/2 t onion powder
• 1/2 t garlic powder
• 1/2 t oregano
• 1/4 t crushed red pepper flakes
• Toppings: cilantro, green onions, avocado

Details

Servings 1
Adapted from fastpaleo.com

Preparation

Step 1

Mix all the seasonings together (chili powder through crushed red pepper flakes on the list of ingredients).

Place all ingredients into Crock Pot EXCEPT ground beef, onion and 2 Tablespoons of the seasoning.

Sauté chopped onion in a dab of tallow or coconut oil for a few minutes. Add ground beef and sprinkle 2 Tablespoons of the seasoning over the meat.

Mix onion, meat and seasoning over medium heat until the meat is cooked through.

Drain meat if it is really fatty, and dump the mixture into the Crock Pot.S

Crock Pot on high for 4 hours or low for 7 to 8 hours.

Before serving, taste the soup and adjust the seasonings. Depending on the broth you are using, sometimes some extra salt is needed to make it sparkle!

Serve with the toppings of your choice.