Earlier this week, when much of the US transformed into an arctic tundra, we decided to stay in since the temperature had dropped to -3 degrees. There was no way I was going to brave the store or ask someone to deliver us food; no one needed to be outside in that weather. So, I opted to make a soup using whatever ingredients I could find. I had some vegetables, chickpea pasta, broth, beans, and spices. And voila, a delightful soup was created! Soup truly is the best, and it tastes even better as leftovers. Fortunately, this recipe yields a large batch. I even prepared a second round for my sister-in-law to enjoy while we’re out of town and she’s taking care of our pup. It’s the least I could do, considering she’s in 30-degree weather while we’re off to 90 degrees. Totally fair, right?
Today, we’re off to Costa Rica! Last year, we booked a trip to Spain, but that was sadly cancelled, leaving us with credits from our travel company. So, we decided to opt for a nearby destination and chose Costa Rica instead. I’ve visited this wonderful country twice before and loved every minute of it. This time, we’re going to explore a new area, Tamarindo, with two of our friends. We’ve kept things flexible without any bookings, but our plan is to spend most days lounging on the beach, surfing, bodyboarding, indulging in plenty of rice and beans, and likely going on excursions like zip-lining and ATV rides. Hopefully, we’ll also take a catamaran out on the water. I can’t contain my excitement for the warm weather!
For those interested in keeping this recipe completely paleo, simply use a paleo pasta and skip the beans. Bada bean, bada boom! And if you’re curious about my frequent bean recipes, check out my post on the bean protocol! Beans have positively transformed my life, and I hope they can do the same for you! Currently, I’m en route to Houston before heading to Liberia. We’ve been awake since 2am, so if you notice any typos, it’s probably because I’m running on fumes. I can’t say the same for my other blog posts though! We’re about to land in Houston, so enjoy your day and make this soup as soon as possible! I can’t wait to hear your thoughts!
Taco Pasta Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Begin by heating a pot over medium heat. Add olive oil along with chopped onions and peppers. Sauté for about 5 minutes, until the onions are slightly translucent. Then, incorporate the ground beef along with salt, garlic powder, chili powder, cumin, and dried oregano. Break up the beef and cook until browned and no longer pink. Remove from heat, using a spoon to transfer to a bowl.
- Next, add beef broth, diced tomatoes, tomato paste, and red pepper flakes to the pot. Whisk to combine, then cover and bring to a boil. Once boiling, add the pasta and cook for 6-8 minutes, until al dente.
- After the pasta is done, return the beef mixture to the pot along with black beans, cooking for an additional 5 minutes.
- Top the pasta soup with your favorites – sour cream, lime, cilantro, cheese, jalapeños – whatever you enjoy!
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You May Also Like:
Taco Pasta Salad
Taco Chili
Instant Pot Taco Soup
Taco Pizza
Taco Lasagna Casserole
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