Servings: 6 servings Taco Soup: 1 pound lean ground beef 1 Tbsp olive oil 1 medium onion, finely diced ½ red bell pepper, diced ½ green bell pepper, diced 3 garlic cloves, minced 2 Tbsp Taco Seasoning, or 1 packet of store-bought taco seasoning, or added to taste 16 oz can beans, drained (kidney or pinto) 1 cup corn, canned, freshly or frozen 1 1/2 cups tomatoes, diced, from about 1 lb fresh tomatoes 2 cups beef broth
Make Taco Seasoning or measure out 2 Tbsp of storebought taco seasoning from 1 packet.
In a Dutch oven, heat oil. Once hot, add the ground beef, onion, and bell peppers and sauté until the beef is browned, breaking it up with a spatula as you cook. Spoon out any excess fat.
Add garlic and Taco Seasoning, and stir for another minute.
Add beans, corn, tomatoes and broth. Bring to a boil then reduce the heat to low, cover, and keep at a simmer for for 15 minutes. Season to taste with salt and pepper to taste, or add more taco seasoning.
Serve soup hot with your desired toppings.