I had some left over taco meat in the fridge the other night and wanted some soup. This is what I came up with. It was so yummy and very filling
Taco veggie soup
2 Tbsp. Butter
1/4 cup 3 pepper & onion blend (frozen package 1 cup= 5-1 fiber= 4net/4=1 net)
1/2 cup Sliced mushrooms (2 net)
1 cup Green beans, cooked, drained (6 net)
1 cup Cauliflower flowerets (3 net)
1 cup Black soy beans (2 net)
1 can Chicken or beef broth (0 net)
1 can Ro-tel or Diced Tomatoes with Green Chillies (10 net)
1 lb Ground beef and cooked (0 net)
4 tsp. Seasoning for Tacos (4.5 net)
1. In a pan saute vegetables in butter until tender. I used frozen cauliflower and cut it into smaller chunks before sauteing. Also the other veggies are what I had left over in the fridge. My mom would call this fridgerater soup
(Right MOM??
)
2. add chicken broth, ro-tel and left over taco meat and simmer until heated through.
Servings: 4-6 for 28.5 carbs for the whole recipe
Tips
I got a good 5 servings from this. It was really good alone but if served with shredded cheese and a dollop of sour cream was extra good. Be sure to add the extra carbs though
I'm pretty sure Joagain posted a recipe for taco seasoning just like this but I found this one on another low carb web site, and is the one I had mixed up for my taco meat:
http://www.genaw.com/lowcarb/seasoning_for_tacos.htmlSEASONING FOR TACOS
1 tsp chili powder
3/4 tsp paprika
3/4 tsp cumin
1/2 tsp onion powder
1/2 tsp salt
3/8 tsp garlic powder
pinch cayenne
1. Combine and add to 1 pound of hamburger browned and drained. Add a couple of tablespoons of water and simmer with spices. Makes enough for 1 lb. hamburger (4.5 carbs for the whole batch)(4-6 servings - 1 carb each) To make it more like the taco meat that you make with the package (to many carbs
) I like to add taco sauce to it to thicken. Make sure you adjust the carb count though..... so yummy
Also I like to make up a big batch of the spices and keep it on the shelf in a spice jar ready to go. It makes a great chili seasoning
