Hearty Hamburger Vegetable Taco Soup for the Slow Cooker
Recipe: #40708
May 23, 2023
Categories: Beans, Ground Beef, Southwest Game/Sports Day, Potluck, Slow Cooker, Crockpot Soup, more
"This is a hearty and flavorful dish that combines the comforting flavors of a taco with the goodness of vegetables and ground beef. Packed with zucchini, yellow squash, corn, and pinto beans, this soup is easy to customize to your preference. I often cook the onion and garlic with the ground beef--I've done it both ways. Black beans or kidney beans are a good substitution for the pinto beans (and I usually just use whatever is sitting in the cupboard). You can add a jalapeno or cayenne, if you want it spicier (or use a hot red enchilada sauce -- I usually use mild)."
Original is 6 servings
Ingredients
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- OPTIONAL TOPPINGS
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Nutritional
- Serving Size: 1 (622.6 g)
- Calories 321.2
- Total Fat - 13.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 67.3 mg
- Sodium - 997 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 6.6 g
- Sugars - 13.2 g
- Protein - 25.2 g
- Calcium - 85 mg
- Iron - 4.3 mg
- Vitamin C - 45.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a skillet, brown the ground beef over medium heat. Drain, if necessary.
Step 2
Once cooked, transfer it to a slow cooker.
Step 3
Add the diced onion, minced garlic, zucchini, yellow squash, celery, corn kernels, and pinto beans to the slow cooker.
Step 4
Sprinkle the taco seasoning over the ingredients in the slow cooker and stir well to combine.
Step 5
Add the tomato paste, crushed tomatoes, red enchilada sauce, and beef broth. Stir well.
Step 6
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
Step 7
Taste the soup and season with salt and pepper as needed.
Step 8
Serve with optional toppings like shredded cheese, sour cream, chopped cilantro, or tortilla chips.
Tips
No special items needed.
0 Reviews
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