Taco Soup
Does the unseasonable cold weather in South Florida have you craving soup? This Taco Soup recipe will warm your insides and fill your belly with protein and vegetables. Gastric sleeve patients can get the taste of tacos without the added carbohydrates from the taco shells. The beef and the beans provide protein. The beans also add fiber, which can help you feel fuller for longer. You can top it with the extras you like, such as shredded cheese, plain greek yogurt, black olives, or diced avocado. You could even substitute ground turkey is it suits you better. But the result will be the same: a protein and vegetable packed soup that will tantalize your senses.
Ingredients:
- 1 pound lean ground beef
- 1 green pepper, diced
- 1 large onion, diced
- 1 clove garlic, minced
- 1 can kidney beans, rinsed
- 1 can black beans, rinsed
- 1 can pink beans, rinsed
- 2 cans diced tomatoes with chiles (your choice of regular or hot)
- 1 cup frozen corn
- 1 envelope taco seasonings
- 1 tbsp olive oil
Directions:
Heat olive oil in a pot over medium heat. Add onions and peppers and cook until they begin to soften. Add meat, stir and cook thoroughly. Once meat is browned, drain fat. Add remaining ingredients. Cover and simmer over low heat for 30 minutes, stirring occasionally. Adjust seasonings or add water if needed.
Top with your choice of extras and enjoy!
This recipe is offered by Dr. Shillingford, M.D., P.A., a board certified surgeon specializing in advanced laparoscopic and obesity surgery in Boca Raton, Florida. Dr. Shillingford’s gastric sleeve, gastric bypass, and lap band patients come from all over South Florida including Delray Beach, Wellington, Miami, Miami Beach, Fort Lauderdale, and as far north as Orlando and Jacksonville. Dr. Shillingford’s sleeve gastrectomy patients are often seeking new recipes to add to their post bariatric surgery diet and promote weight loss.
