At the beginning of the week, when the entire USA decided to become an artic tundra, we hung around at home because it was -3 degrees and I definitely didn’t go to the store or asked someone to deliver food. Nobody had to be outside. So I decided to whip a soup with what I had at hand. I had a few vegetables, I had chickpeas, broth, beans and spices. And boom, a delicious soup was made! Soup is the best and gets better as remains, and luckily this soup does a lot. I just made a second batch so that my Sil had eaten while we are not in the city and it runs out of our house, takes care of the puppy. It is the least that I could leave it in 30 degrees while we go 90 degrees. Completely the same, right?
We go to Costa Rica today! We booked a trip to Spain last year, but that was obviously canceled, so we had credits at the travel company used. So we decided to book something near and went with Costa Rica. I was now in Costa Rica twice and loved every second. This time we go to a whole new area with two of our friends, Tamarindo. We have not booked anything, but plan to spend the most days on the beach, surf and surf and block, eat a lot of rice and beans, and we will probably do all other excursions such as Ziplining, ATV and hopefully go on the water in a catamaran. So pumped to get to the warm weather!
And only for your information, if you want to make this recipe completely paleo, simply use a Paleo pasta and you can remove the beans in the recipe. Bada Bean, Bada Boom! And if you wonder why I make so many bean recipes, take a look at this post in the Bean protocol! Beans have drastically changed my life for the better and I hope you can do the same for you! Anyway, I’m currently on a flight to Houston, then we drive to Liberia! We have been up since 2 a.m. If this post has any spelling mistakes, it is because I am completely insane. I am not sure if I have this excuse for any other blog post that I have shared in the past. We are about to land in Houston, so go the best day and make this soup as soon as possible! I can’t wait to hear what you think!
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Taco pasta soup
- Preparation time: 10 minutes
- Cooking time: 35 minutes
- Total time: 45 minutes
- Yield: 6– –8 Portions 1X
- Put a pot over medium heat. Add olive oil together with the onions and peppers. Cook for 5 minutes until the onions become slightly translucent. Add the beef meat together with salt, garlic powder, chilli powder, cumin and dried oregano. Break into small bites and cook until the beef minced meat is browned and no longer pink. Use a spoon to take out of the pot and put aside in a bowl.
- Add beef broth, tomatoes, tomato paste and red pepper flakes. Whisk. Cover the pot and bring to a boil. As soon as the broth boils, add the pasta and cook them for 6-8 minutes until the pasta is al dente.
- As soon as the noodles cook, add the beef mixture together with the black beans back into the pot and cook for another 5 minutes.
- Top -pasta soup with everything you like – acid cream, lime, coriander, cheese, jalapeños – everything you like best !!
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You can also like:
Taco pasta salad
Taco Chili
Instant -Topf -Taco soup
Taco Pizza
Taco Lasagna Casserole
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