#Celebrating Soup: Beef Taco Soup

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  Step 1

  I can’t actually believe that after the whole month I’m still happy to see soup.
  Our bizarre Artic winter this year has totally helped but the sheer variety of meals you can have with a pot of soup has also helped a tonne.
  This one is at the top of my list-a taco in a bowl.
  Ok, I’m a little smug about this one but at the same time I didn’t think about it before now.
  It started with me really wanting tacos but being a bit lazy and not wanting to make tortillas.
  I decided instead to do up meatballs with all my favourite taco flavours and build a soup around everything else I love in my tacos.
  A lb of ground beef (I choose extra lean) got mixed with; cumin, chili powder, crushed chili, sriracha and garlic. That’s it.
  I rolled them into balls and baked them until there was no pink in the middle. I really wanted them to hold together and cooking them all the way through ensured that even my leftovers would have meatballs and not meat mush.
  I actually did this one night right after work and did the soup up the next night. Why?
  Well, two reasons. 1) I wanted to take a picture that was actually pretty to share with you and 2) I often make a part of the next night’s dinner while I’m making the previous day’s. It makes my day so much easier to know that I have a chunk of a meal finished before I’m even home from work.

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  Step 2

  I got my vegetables set in a pot with a bit of olive oil. Carrots, onions, garlic, celery and peppers.
  When they got a bit tender I added black beans, tomato puree, chili powder, cumin and stock. Then your cooked meatballs get added and the whole thing gets simmered away for 20 minutes.
  Let’s talk black beans for a second. To be honest, I have bee VERY anti-black beans since the ’90′s when everyone and their brother made a pretty awful version of black bean soup whose flavour would stick with your for DAYS afterwards and not in a good way. In fact, I haven’t used black beans in anything since. Until….Foxes Loves Lemons made the most extra-ordinary black bean soup. If you haven’t ‘met’ Lori before you need to rush over and see what she’s all about. Which is-gorgeous food and just as lovely photos. She has a whole bunch of black bean recipes that will win you over. Heck! She’s so fabulous I’m slightly scared that you won’t come back here.

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  Step 3

  Top with creamy, chunks of avocado and a lime wedge to squeeze over.

  Instructions
  Combine meatball ingredients, form into balls (3 T each) and bake for 15-20 minutes at 350 degrees. For the soup, saute the veg in olive oil until just softened. Add in remaining ingredients (including cooked meatballs) and simmer for 20 minutes. Serve with avocado and lime wedges. REALLY good as leftovers.
  BTW: depending on your beans (the canned ones usually have salt) and your stock you might need a pinch more salt added to the soup.

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