Taco Soup

Full of good-for-you veggies, beans and lean ground turkey, this Taco Soup is both healthy and full of flavor!

Full of good-for-you veggies, beans and lean ground turkey, this Taco Soup is both healthy and full of flavor!

This year, my oldest started kindergarten. Oh, how the time has flown by. It’s still hard for me to believe that my sweet and sassy little girl is getting on a school bus each and every morning.

We’re a week in and so far, so good. We’ve more or less seamlessly transitioned from one daycare stop to two different stops each morning and afternoon. I’m dropping a few hours at work which is helping me find time to keep up with two different school schedules plus evening swim lessons, as well as housework and feeding the family.

For me, the start of the school year was also the start of refocusing on ME. Like so many working parents out there, I’ve been struggling to keep up with everything and focusing on myself has not been the priority. Well, no more. New school year, new routine. With some adjustments to mealtime and a little extra prep before school started (big thanks to my mom who helped with this!), I’ve managed to have a healthy meal prepared for my husband and I for both lunch and dinner for the past week. I’ve even managed to get in a few workouts – go me!

Full of good-for-you veggies, beans and lean ground turkey, this Taco Soup is both healthy and full of flavor!

While it feels strange to be posting a soup in September, when it’s still 90F almost every day…. this Taco Soup is healthy and fairly quick to whip up (30-minute meal!), making it a fairly frequent star of our dinner table. Or my lunchbox. (Gotta love leftovers. 🙂 ) This soup is highly customizable, as you’ll see below in the Recipe Notes below, and full of flavor. Try it now to help you get through busy weeknights or save it off for later, when the weather finally cools off but either way, this is a recipe to remember.

Recipe Notes, Tips, & Serving Suggestions

  • I use homemade taco seasoning in this recipe. It’s easy to make (takes just a few minutes), keeps well, and I know exactly what is in it. However, you can totally buy a packet of taco seasoning at the grocery store – one packet is about 3 Tbs., the quantity you need for this recipe.
  • I’ve made this recipe with both lean ground beef as well as lean ground turkey. Feel free to use whichever you prefer.
  • Likewise, feel free to adjust the veggies and beans to your preferences. If you increase the quantities of everything, you’ll need more chicken broth and probably a bit more taco seasoning, but the soup is highly customizable so play around and taste as you go!
  • Toppings: Top with your favorite taco toppings – shredded Mexican or cheddar cheese, sour cream, chives, jalapenos… even fresh avocado.
  • Serving Suggestions: I find the soup is hearty on its own, but if you’d like, serve it with tortilla chips or corn bread.
  • This recipe freezes well, if you’re looking to stock your freezer with healthy meals for busy weeknights.

Full of good-for-you veggies, beans and lean ground turkey, this Taco Soup is both healthy and full of flavor!

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Full of good-for-you veggies, beans and lean ground turkey, this Taco Soup is both healthy and full of flavor!

Taco Soup

Full of good-for-you veggies, beans and lean ground turkey, this Taco Soup is both healthy and full of flavor!

Course Soup
Cuisine Tex-Mex
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Liz

Ingredients

  • 1 lb. lean ground turkey
  • 3 Tbs. (one store-bought packet) taco seasoning divided
  • 1 14.5-oz. can diced tomatoes & green chiles
  • 1 15-oz. can corn drained
  • 1 15-oz. can black beans drained and rinsed
  • 32 oz. low-sodium chicken broth

Instructions

  1. In a medium pot set over medium heat, brown ground turkey, breaking into little pieces as it cooks, about 10 minutes.
  2. Drain any fat in the pot and return to stove. Sprinkle with 1 1/2 Tbs. of taco seasoning. Stir to coat ground turkey evenly.
  3. To pot, add diced tomatoes, corn, beans, chicken broth, and remaining 1 1/2 Tbs. taco seasoning. Stir to combine.
  4. Allow to cook for at least 15 minutes to allow flavors to meld, lowering heat if the soup starts to simmer or boil.

  5. Serve hot with choice of toppings and sides.

A Books n’ Cooks original.

Full of good-for-you veggies, beans and lean ground turkey, this Taco Soup is both healthy and full of flavor!

Slow Cooker Stuffed Pepper Soup #SundaySupper

Packed with veggies, lean ground beef and topped with rice, Slow Cooker Stuffed Pepper Soup will quickly become a favorite meal for busy weeknights.

Slow Cooker Stuffed Pepper Soup

Can you believe that school starts up in a few weeks? Or maybe, school has already started where you live… it’s nuts! I feel like this summer flew by in the blink of an eye.

This month features lots of recipes on the blog as well as on the Books n’ Cooks Facebook page for heading back to school. In particular, this weekend, the #SundaySupper crew have come together to bring you some great Back-to-School dinners, to help deal with those crazy hectic weeknights. From slow cooker and Instant Pot meals to skillet and sheet pan dinners, the #SundaySupper tastemakers have a great set of recipes to make school nights easier. You can find the list of those recipes at the bottom of this post.

Slow Cooker Stuffed Pepper Soup

It feels a bit weird to be posting a soup recipe when it’s 90-100F out, but I’ve really been enjoying this soup for both lunch and dinner this summer. I love that it’s packed with vegetables and even thought my hubby doesn’t like any of those vegetables, he does like this soup. I also love that it makes enough for leftovers for our family, making weekday lunches a bit easier. In fact, most frequently, I make a batch of this soup on Sunday morning, let it cook throughout the day, and then package it up for lunch for the week. Can’t go wrong with that. But for dinner, with a little prep ahead, it’s a life saver. I prep everything the night (or sometimes weekend) before and let the soup simmer away in the slow cooker all day. I love coming home to a meal that’s pretty much ready to plate!

Recipe Notes: 

  • Instead of using canned tomatoes, I have also made this with fresh tomatoes. If you have tomatoes on hand, dice 4-6 small to medium tomatoes (by weight, mine were about 18 ounces, diced). The result is a slightly sweeter soup.
  • I added an extra cup of chicken broth to this recipe, in part because I do make and portion this out for a week’s worth of lunches. I find that the rice soaks up some of the liquid when it sits in my fridge and is reheated, so 3 cups is necessary, instead of the 2 cups that the recipe originally calls for.
  • This recipe was written to make in the slow cooker, however, I’d imagine that it would do just fine simmering away on the stove for an hour or two if you prefer.
  • Prep Ahead: I have prepped everything the night before – everything before actually turning on the slow cooker – and stuck the slow cooker pot in the fridge for the night. Then returned to the slow cooker to cook the following morning. Everything worked out great and dinner was ready when I came home from work that evening.

Slow Cooker Stuffed Pepper Soup

Adapted from SkinnyTaste Fast and Slow (p. 50)

Serves 6

Ingredients: 

  • 1 lb. 93% lean ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, finely minced
  • 3 c. reduced-sodium chicken broth
  • 2-14.5 oz. cans petite diced tomatoes
  • 1 3/4 c. canned tomato sauce
  • 1 Tbs. dried Italian seasoning
  • 3/4 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 3 c. cooked white or brown rice (whatever you prefer)

In a large skillet set over medium heat. Stirring and breaking into small pieces every few minutes. When completely cooked, drain fat and transfer beef to a slow cooker. Return skillet to the stove and saute onions, bell peppers, and garlic until vegetables are translucent. Transfer to slow cooker. Add chicken broth, tomatoes, tomato sauce, Italian seasoning, salt and black pepper to slow cooker and stir to combine.

Cook on high for 4 hours or on low for 8 hours.

Serve hot with 1/2 cup of rice.

Slow Cooker Stuffed Pepper Soup by Books n Cooks

More Back to School Dinners

Beef and Pork

Pastas, Soups, Rice and Stews

Poultry

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Slow Cooker Beef Tacos with Salsa Verde

Slow Cooker Beef Tacos with Salsa Verde are an easy, flavorful dinner for busy weeknights.

Slow Cooker Beef Tacos with Salsa Verde are an easy, flavorful dinner for busy weeknights.

Welcome to Farmer’s Mark Week, hosted by Cynthia at Feeding Big and Christie at A Kitchen Hoor’s Adventures! This week, a group of bloggers will be sharing recipes inspired by what we find at our local farmer’s markets, or for those with a green thumb, in our gardens. You can find recipes here on Books n’ Cooks today and Wednesday, but be sure to search social media for #FarmersMarketWeek for more great recipes!

The past couple of weeks have been absolutely horrible at work. For the past two weeks, I came home with stress headaches every day and was just absolutely exhausted. I’d come home almost every day craving quiet and wine and the ability to zone out from the world. I wanted to forget about the people who thought it was ok to send insulting and counterproductive emails to me, when in fact, they were struggling to do their own job. And we won’t talk about how I’m to blame for them not having not any common sense or basic communication skills.

I’d come home with so little energy that several nights, I couldn’t even bother to season meat and veggies for my hubby to grill. Pathetic, right?

Slow Cooker Beef Tacos with Salsa Verde are an easy, flavorful dinner for busy weeknights.

After one week of that, I finally got my act together to make life a little easier for myself, at least at home. This slow cooker beef tacos was a life saver last week. I’ve made it several times before. It truly requires minimal effort. Slice those onions and peppers from your farmers market or garden (or grocery store – for the really crazy weeks, buy two packages of presliced fajita veggies and skip the slicing all together), dump into the slow cooker and walk out the door for work. Shredding the beef only takes a minute when you get home before you can serve, and likely have some for leftovers. The salsa verde gives the beef and vegetables a bright, slightly sweet flavor and has just a hint of a bite. (If you like things spicier, I bet you could throw a few sliced jalapenos in here as well).

The other reason I really like this meal is that it’s so easy to customize to what’s in season and to individual tastes. I’ve made this with all colors of bell peppers as well as both red and white onions. You can even do all onions or peppers, if someone in your house has an aversion to one or the other. Same goes for toppings. I favor a little more fresh produce, the tomato and avocado (or guacamole) that you see above but my hubby adds more salsa, cheese, and even a bit of sour cream to his tacos. The options are endless.

Slow Cooker Beef Tacos with Salsa Verde

Enjoy this dish now while farmers markets and gardens are producing tons of produce, or bookmark it for a busy weeknight for later. And don’t forget to check out the other recipes featuring farmers market produce at the bottom of this post! Bon appetit!

Prep Ahead: Slice onions and peppers the night before (or even a couple nights before), and store in an airtight container for easy prep the morning you want to make this.

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Slow Cooker Beef Tacos with Salsa Verde

Slow Cooker Beef Tacos with Peppers, Onions & Salsa Verde

Slow Cooker Beef Tacos with Salsa Verde are an easy, flavorful dinner for busy weeknights.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 6
Calories 351 kcal
Author Liz

Ingredients

  • 2 medium to large onions white, red, or a combination of the two, cut into thin strips
  • 2 large bell peppers any color, cut into thin strips
  • 1.5-2 lb. lean flank steak trimmed of fat if necessary
  • 16-20 oz. salsa verde
  • tortillas
  • Toppings of choice: additional salsa diced tomato, cheese, avocado/guacamole, sour cream, etc.

Instructions

  1. Place sliced peppers and onions in the bottom of the slow cooker. Place flank steak on top of vegetables. Top with salsa.
  2. Cook on low for for 10 hours.
  3. Shred beef and return to slow cooker.
  4. Serve hot with the onions and peppers in salsa verde, in a tortilla with toppings of your choice.

Recipe Notes

Nutrition calculated based on the larger quantities noted for the beef, vegetables and salsa. It does not include tortillas and toppings.

A Books n’ Cooks Original recipe.

Looking for a side dish to accompany these tacos? Try my Cilantro Lime Rice.

Slow Cooker Beef Tacos with Salsa Verde are an easy, flavorful dinner for busy weeknights.

Slow Cooker Beef Tacos with Salsa Verde on Books n Cooks

#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarketWeek Monday Recipes

Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden

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