The weather is still snowy and many times icy! I am getting tired of it, as many people are. Some days you need meals to be ready quickly. On those days I steer towards my instant pot. I love that I can have soup ready in less than a half hour. On other days, or when people will be in and out for meals, your slower cooker can be your best friend. You can brown your meat and throw everything else into your slow cooker and walk away. It is a great way to be able to prep in the morning, have a busy day, then have dinner hot and ready. Especially on these cold days, it is so nice to have some nice hot soup waiting for you.

Either method works great! This recipe shows both methods of cooking. Enjoy and stay warm!!

Taco Soup (Gluten Free/ Dairy Free/ Vegan Option/ Grain Free Option)

1 lb. ground beef, chicken or turkey (omit if making soup vegan)

1-28 oz. can diced tomatoes

1-28 oz. can crushed tomatoes

1 c. corn (omit if grain free)

1 sweet potato- peeled and diced

1-19 oz. can black beans (for vegan omit ground meat and use 2 cans beans)

2 c. peppers-diced

1 large onion-diced

3 c. veggie stock

1 Tbsp. taco seasoning(I use mine)

If using instant pot: Put instant pot on saute. Brown ground meat until no longer pink. Add veggie stock to deglaze the pot, scraping any brown bits from the bottom. Then add remaining ingredients, being sure to stay below the “MAX” line. Set manual to 9 minutes. (The time to take to pressure up time on mine was approximately 20 minutes.) I quick release my instant pot so my vegetables don’t become mushy. Be careful not to put your bare hand near the steam release valve.

If using slow cooker: Brown ground meat until no longer pink. Add all ingredients into slow cooker.

Cook on high for 4-6 hours or on low for 6-8 hours. Store remaining soup in the fridge for up to 3 days.

Soup freezes well.