Colourful Gluten Free Taco Soup

We've given you taco salad, taco nachos, so why not try out our favourite meal in a soup? We love the outcome and we hope you do too! Got left over ground beef from your Taco Nachos? Add it into this soup with a variety of spices and vegetables and your taste buds will be thanking you. It's no surprise this soup is loaded with nutrients from all the vegetables - you'll be surprised how many you can sneak in when those picky eaters aren't looking. Serve with a dollop of organic sour cream to cool this soup down while   adding extra flavor. 

1 lb ground beef or chicken
2 tbsp. Mexican seasoning or taco seasoning
1 large organic onion, finely diced
2 cups organic celery, finely diced
2 cups organic zucchini, finely diced
1 organic red pepper, finely diced
1 organic orange or yellow pepper, finely diced
1 piece wakame, crumbled
2 cups organic corn
1 can black soybeans or black turtle beans
2 cloves organic garlic, finely chopped
2 cups chunky salsa
1-2 tbsp. jalapeno peppers, chopped (optional)
12 cups water or low-sodium chicken stock
2 tbsp. coarse salt  

Place ground meat in a skillet and sauté until cooked through. Add in onion, garlic and Mexican seasoning and stir to combine. Add in celery, jalapeno peppers, zucchini, red and yellow peppers, salt and wakame. Sauté until vegetables are tender. Add stock or water, corn, salsa and beans. Let simmer about a half hour. Ladle into bowls and allow guests to help themselves to toppers.  

Taco Soup Toppers
Grated raw milk cheese
Chopped organic avocados
Chopped organic tomatoes
Chopped organic green onions
Chopped organic cilantro
Crumbled tortilla chips  

Place these items in their own small bowl and allow guests to help themselves.