This hearty Whole30 Beef Taco Soup is like a cross between a chunky soup and chili. It's packed with veggies and ground beef in a richly spiced broth. This is a great soup to batch cook and freeze for quick meals during the winter, and best of all it takes just 30 minutes to make.
grated cheddar cheese (if not on a dairy free diet)
Heat the olive oil in a large pot on medium high heat. Add in the diced onion and garlic and cook for approx 3 minutes until the onion begins to soften. Add the ground beef to the pot, season with salt and use a wooden spoon to break the meat up into a fine crumbly consistency. Cook for approximately 5 minutes until most of the beef is no longer pink.
Add in the diced jalapeno, and red and green peppers, give everything a stir and cook for 5 more minutes until the bell peppers begin to soften.
Stir in the oregano, cumin, paprika, chili powder, coriander and tomato paste. Once the spices are all mixed through, add in the chopped tomatoes and beef stock, reduce the heat to medium and leave the soup to simmer for 15 minutes.
Divide the soup between bowls and garnish with any toppings of choice including salsa, avocado or cilantro.