Paleo Hearty Taco Soup

Warm up your mealtime with this Paleo Hearty Taco Soup, a wholesome, flavor-packed dish that's perfect for cozy nights and healthy eating. This recipe combines the savory richness of ground beef and fire-roasted tomatoes with vibrant vegetables like bell peppers, zucchini, and carrots, all simmered in a nutrient-rich beef bone broth. Enhanced with bold taco-inspired spices like chili powder, cumin, and paprika, this paleo-friendly soup delivers a hearty, satisfying bite without any dairy, grains, or legumes. Quick to prepare and ready in just 45 minutes, it’s ideal for meal prep or a weeknight dinner. Serve it hot with fresh avocado, chopped cilantro, and a squeeze of lime for a bright, zesty finish that perfectly balances the smoky undertones. Whether you're following a paleo lifestyle or just looking for a crowd-pleasing soup, this recipe is bound to become a household favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium bell pepper, diced
• 1 medium zucchini, diced
• 2 carrots, sliced
• 28 ounces fire-roasted diced tomatoes
• 4 cups beef bone broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 avocado, diced
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

In a large pot, heat the olive oil over medium-high heat.

Step 2

Add the ground beef, and cook until browned, breaking it apart with a wooden spoon – about 5-7 minutes.

Step 3

Drain excess grease if needed and add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent.

Step 4

Stir in the diced bell pepper, zucchini, and sliced carrots, cooking for another 5 minutes until they start to soften.

Step 5

Add the fire-roasted diced tomatoes and their juices, beef bone broth, and tomato paste to the pot. Stir to combine.

Step 6

Season with chili powder, ground cumin, paprika, oregano, sea salt, and black pepper. Stir well.

Step 7

Bring the soup to a boil, then reduce heat and let it simmer for about 20-25 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Taste and adjust seasoning if necessary.

Step 9

Serve the soup hot, garnished with diced avocado, fresh cilantro, and lime wedges on the side.

Nutrition Facts

Serving size	(3087.9g)

Amount per serving	% Daily Value*
Calories	2063.8

Total Fat 134.8g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 301.1mg	0%
Sodium 6039.0mg	0%
Total Carbohydrate 112.1g	0%
Dietary Fiber 40.1g	0%
Total Sugars 48.8g
Protein 119.8g	0%

Vitamin D 0IU	0%
Calcium 484.1mg	0%
Iron 25.3mg	0%
Potassium 5726.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.7%

Protein: 22.4%

Carbs: 20.9%