Hearty Taco Soup with Brussels Sprout Slaw
Equipment
- 1 Large pot
- 1 medium mixing bowl
- 1 Wooden spoon
- 1 chopping board
- 1 sharp knife
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup onion diced
- 2 clove garlic minced
- 1 tablespoon taco seasoning
- 4 cup beef broth
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes 14.5 ounces
- 1 cup Brussels sprouts shredded
- 2 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, sauté until fragrant.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Stir in the taco seasoning until well combined.
- Pour in the beef broth, black beans, corn, and diced tomatoes, then bring to a boil.
- Reduce heat and let the soup simmer for 20 minutes.
- While the soup simmers, combine shredded Brussels sprouts, lime juice, honey, salt, and pepper in a medium mixing bowl.
- Toss the Brussels sprout slaw until well mixed and let it rest for 10 minutes.
- Serve the taco soup hot, topped with a generous amount of Brussels sprout slaw and fresh cilantro.
Notes
To enhance the flavor of the soup, you can add a pinch of cayenne pepper for extra heat or a dash of smoked paprika for depth. Additionally, consider preparing the Brussels sprout slaw ahead of time to allow the flavors to meld together, resulting in a more flavorful topping. For a vegetarian option, replace the ground beef with a plant-based protein or extra beans.
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