My taco soup recipe does contain some beans but no corn. This recipe complies with the Four Hour Body requirements.
Taco Soup Recipe
Serves 4
1 lb ground beef, grass fed
2 cans petite diced tomatoes
1 8 ounce can tomato sauce
1 can green beans, drained
2 cans black beans, drained
32 ounces beef stock, reduced sodium
12 ounces water
1 T minced garlic
2 T chili powder
1 T cumin
1 tsp salt
1/4 avocado sliced as garnish, optional
1/4 cup shredded lettuce
1 lime wedge
Add all ingredients except beef and garlic to a 4 quart pot and bring to a simmer. Brown the ground beef in a skillet with the garlic. Drain the fat from the beef. Add the beef to your soup pot and simmer an additional 15 minutes. Serve sliced avocado on a bed of shredded lettuce on the side. Squeeze the lime wedge over the avocado and lettuce.
Taco Soup Recipe
Serves 4
1 lb ground beef, grass fed
2 cans petite diced tomatoes
1 8 ounce can tomato sauce
1 can green beans, drained
2 cans black beans, drained
32 ounces beef stock, reduced sodium
12 ounces water
1 T minced garlic
2 T chili powder
1 T cumin
1 tsp salt
1/4 avocado sliced as garnish, optional
1/4 cup shredded lettuce
1 lime wedge
Add all ingredients except beef and garlic to a 4 quart pot and bring to a simmer. Brown the ground beef in a skillet with the garlic. Drain the fat from the beef. Add the beef to your soup pot and simmer an additional 15 minutes. Serve sliced avocado on a bed of shredded lettuce on the side. Squeeze the lime wedge over the avocado and lettuce.
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