Beef and lentil taco soup
Slow cooked Mexican soup
6 - 8
Serves
15 mins
Prep Time
5 hrs
Cook Time
Recipe author
Brooke Campbell
We have delivered a taste of Mexico in a soup! And we bet you won't be disappointed. Top with plenty of cheese and maybe a dollop of sour cream and serve with toasted bread or corn chips for dipping. This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
We have delivered a taste of Mexico in a soup! And we bet you won't be disappointed. Top with plenty of cheese and maybe a dollop of sour cream and serve with toasted bread or corn chips for dipping. This recipe is all about no fuss prep, and letting the slow cooker take care of the rest. Make extra and freeze the leftovers or have for a quick and easy lunch the following day.
Rate this recipe
Share
Ingredients
Beef & Lentil Taco Soup
750g Quality Mark beef forequarter steak e.g. chuck
i
cut into 2.5cm pieces
1 Tbsp olive oil
6 garlic cloves
crushed
1 red capsicum
chopped
2 large onions
diced
1 jalapeño
seeds removed and finely sliced
1 cup lentils
rinsed
2 x 400g cans chopped tomatoes in juice
1 tsp chilli powder
400g can black beans
drained and rinsed
4 cups beef stock
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp onion powder
1 tsp cayenne pepper
i
1 tsp salt
1 cup sweet corn kernels
frozen
To serve
tasty Cheddar cheese
grated
fresh coriander leaves
sourdough
toasted
Method
To Slow Cook
Oven Method
1
Turn your slow cooker to high.
2
Heat olive oil in a medium fry pan over high heat. Brown beef in batches, adding to the slow cooker as you go.
3
Once all the beef has been browned add garlic, capsicum, onion and jalapeño; cooking for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
Start Timer
4
Add in the remaining ingredients; lentils, tomatoes, beef stock, black beans and spices (except the corn), to the slow cooker and then cover and cook on high for 4 hours or low for 7-8 hours.
Start Timer
5
Add the frozen corn 30 mins before serving.
Start Timer
6
Serve with a sprinkle of cheese, coriander and toasted sourdough.
7
A dollop of sour cream or corn chips on the side adds that little bit extra to this delicious soup.
Nutrition Information per Serving (466g)
This nutrition panel is based on 8 serves and does not include bread, cheese or coriander. This is a great soup for immunity, providing nearly 90% of an adult's, daily recommended dietary intake (RDI) of Vitamin C along with a good boost of iron and zinc from the beef.
Energy
1459kJ (349 kcal)
Protein
33.4g
Total Fat
8.7g
Saturated Fat
20g
Carbs
28.2g
Dietary Fibre
11.4g
Sodium
256mg
Iron
6.8mg
Zinc
6.2mg
Vitamin B12
1.3µg
