“A hearty dish that I've made a hundred different ways by varying the ingredients, but this time I found a winning combination! Enjoy!” - by Jen Andrewslove
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place carrots in a large, heavy pot, then layer mushrooms, corn, Savoy cabbage, butternut squash, tomatoes, and water on top. Cover and bring to a boil over medium-high heat.
- While the soup is coming to a boil, heat a large skillet over medium-high heat and stir in the ground beef and taco seasoning. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add beef to the soup, and reduce heat to medium. Continue simmering until the carrots are tender, about 1 hour.
Nutrition
Amount Per Serving (8 total)
- Calories
- 203 cal
- 10%
- Fat
- 3.7 g
- 6%
- Carbs
- 29.1 g
- 9%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"The recipe was good, but next time I will chop up an onion and some garlic to add to it...." See more"
JEKURS
"Just made this. My husband did not like the amount of carrots in the soup - I would have to agree - use less. Otherwise it was good. Especially loved the squash (I had some left over that was not u..." See moresed in another recipe) - it really added a good flavor. All in all, an excellent soup - don't think there will be a lot of liquid to this soup."
Janice
"This soup was so good that my kids asked for seconds and possibly thirds of it. The only thing I used different was ground turkey rather than ground beef. My family thought it was great and they ask..." See moreed that I make it again, I also made if for church potluck and came home with an empty pot!"
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