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Taco Soup

December 9, 2017

This is a kid favorite in our family.  Hope you enjoy it too.  


Taco Soup


  • 1 lb. organic, grass fed ground beef

  • 1/2 onion, diced

  • 28 oz. can, organic diced tomatoes

  • 1 1/2 cup soaked and cooked, kidney beans

  • 1 1/2 cup organic frozen corn

  • 4 Tbsp. RealTaste Vida seasoning, or to taste

  • Optional Toppings:  Raw cheese, diced avocado, sliced radishes, thick kefir or yogurt 


1.  In a large pan or slow cooker, cook onion and ground beef until beef is browned.  *See tips below.


2.  Drain fat.


3.  Return to pan and add remaining ingredients.


4.  Heat through and serve.  





I buy part of a cow every year, so my meat is frozen and I don't usually think ahead to thaw it.  I like to cook frozen ground beef and onion on high in a slow cooker for 1 1/2 hours, stirring and breaking up after 1 hour.  Drain fat, add remaining ingredients and continue to heat on high, or low in slow cooker until heated through.    


For food safety, frozen meat should only be cooked in the slow cooker on high.  


I like either Jovial brand diced tomatoes, or home canned tomatoes.  


You can use any bean that you prefer.  Sometimes, I just throw together the remaining beans that I have in my fridge, chickpeas, lentils, kidney beans, black beans etc. will all taste delicious.  





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