Taco Soup
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Okay, so I know most of these ingredients wouldn’t be found in your traditional taco soup — which contains things like beef, beans, tortilla strips, olives, cayenne, cheese, and sour cream. But with some homemade AIP-friendly taco seasoning and ground meat, this mixed-veggie soup brings some good taco flavor all the same. Serve topped with guacamole, chopped olives, and/or your favorite salsa, cheese, and sour cream substitutes–or the real things, if you can eat them.
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Taco Soup
Ingredients
- 2 1/2 cups chicken broth
- 3/4 pound ground beef
- 1 cup zucchini chopped
- 1 cup mushroom chopped
- 1/2 cup onion chopped, omit for IC
- 2 tablespoons green onion chopped
- 2 tablespoons coconut milk
- 2 teaspoons onion powder
- 2 teaspoons ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried dill
Equipment
Instructions
- Combine all ingredients in a slow cooker and cook on low for 4 hours.
Do you brown the ground beef?
You can, if you’d like to cook off the fat first, but I don’t bother to. One of my favorite things about soup is doing less work and having fewer dishes to clean! 😀
Hope long would I pressure cook it in the instant pot instead of slow cooking it for 4 hours? Thanks!
Based on other Instant Pot pressure-cooked soup recipes I’ve seen, only a couple of minutes. But I haven’t tried it that way myself so I can’t vouch for the results.