Crock-Pot Cowboy Garden Taco Soup

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and diced carrots and sauté 4-5 minutes until the onion softens and the carrots start to wake up. Add the minced garlic and cook 30 seconds.

2. Add the ground beef or turkey, season lightly with salt and pepper, and brown until no pink remains, 5-7 minutes. Drain excess fat if needed.

   

3. Transfer to the slow cooker. Stir in the tomato paste, chili powder, cumin, smoked paprika, coriander, garlic powder, onion powder, dried oregano, Tajín, black pepper, and salt.

4. Add the rosemary sprig, fresh oregano, thyme, sage, fire-roasted tomatoes, tomato sauce, drained beans, corn, optional chiles, cowboy caviar, bay leaf, and broth. Stir gently.

5. Cover and cook on LOW 6-7 hours or HIGH 3-4 hours, until the carrots are tender.

   

6. About 10 minutes before serving, remove the rosemary sprig and bay leaf. Stir in the lime juice, 1 teaspoon vinegar, tarragon, dried basil, dried dill, and optional MSG.

7. Taste and adjust salt, Tajín, or another teaspoon of vinegar if it needs a brighter finish.

8. Turn off the heat. Rinse the carrot tops, trim tough stems, and finely chop the tender leaves. Stir 1-2 tablespoons into the soup. Sprinkle a pinch over each bowl.

9. Serve with shredded cheese and optional sour cream or Greek yogurt, avocado, and tortilla chips.