Rating: 4.5 stars
27 Ratings
  • 5 star values: 12
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

A hearty dish that I've made a hundred different ways by varying the ingredients, but this time I found a winning combination! Enjoy!

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Recipe Summary

cook:
1 hr 10 mins
total:
1 hr 25 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots in a large, heavy pot, then layer mushrooms, corn, Savoy cabbage, butternut squash, tomatoes, and water on top. Cover and bring to a boil over medium-high heat.

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  • While the soup is coming to a boil, heat a large skillet over medium-high heat and stir in the ground beef and taco seasoning. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add beef to the soup, and reduce heat to medium. Continue simmering until the carrots are tender, about 1 hour.

Nutrition Facts

204 calories; protein 16.9g; carbohydrates 29.1g; fat 3.7g; cholesterol 35.2mg; sodium 661mg. Full Nutrition
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