TINY KITCHEN TACO SOUP

Full confession: I love anything even remotely related to or resembling tacos. So, when the temperature dropped this week and I set out to make vegetable soup for dinner one night, and it somehow evolved into this hearty Taco Soup, I should not have been surprised with myself.

There's something about the dreamy combination of onion, peppers, garlic, cumin, oregano, cilantro and salt that just gets me. It's sooooo satisfying. Without thinking about it, I always end up using these things in nearly all of my dishes.

Which might explain why more than half of the meals made in this TINY Kitchen end up with a little Mexican flair, and absolutely explains why my version of vegetable soup is now a liquid homage to Tacos.

Anyhow, this soup is super simple and speedy to make, and a great way to use up your over-ripe veggies. The recipe below makes 8 meal-sized servings, perfect for dinner AND leftovers for the week.

I hope you enjoy it!

xoxo

Tessa

INGREDIENTS

1 lb ground hamburger

2 large bell peppers, diced (I used red and yellow, but any color would work!)

3/4 of a sweet white onion, diced

1 tbs minced garlic

1 tbs chopped cilantro

1 can black beans, drained

2 cups canned diced tomatoes

4 cups low-sodium chicken or vegetable broth

2 tbs taco seasoning

2 tsp oregano

2 tsp onion powder

salt and pepper to taste

DIRECTIONS

• In a large sauce pan or dutch oven, brown your hamburger

• Add your diced bell pepper, onion and garlic, stirring to combine

• Add taco seasoning and cook over medium heat until veggies are soft and garlic and onion are aromatic

• Pour in your chicken or veggie broth

• Add black beans and tomatoes

• Add oregano, onion powder and cilantro

• Stir to combine, then cover and let simmer over low heat for 30-minutes

• Remove lid, TASTE TEST, and then add salt and pepper to taste

• Once perfect, dish it up and top with crushed tortilla chips and shredded cheddar

• Enjoy!