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  • Alissa Jackson

Mexican Veggie Soup

Ok friends, if you want quick and easy, here it is!! This soup is delicious, full of vegetables, and will be on your table in about 10 minutes. It is gluten and dairy-free although, my kids fully topped it with sour cream and shredded cheese, so if that is your thing, prepare to indulge. In addition, I think this soup tasted even better the next day as leftovers!!

Start by browning your ground beef. If your meat is extra greasy, drain it; otherwise, a little adds flavor, so no need. Next, it is time to season. Add in your cumin, cayenne, garlic, and salt. Stir to incorporate in the meat. Adjust the burner to medium heat.

Next, pour in your jars of TJs Garden Vegetable Soup. While the soup is heating through, chop your cilantro and slice your avocados. When the soup is thoroughly heated, juice 1 half of a lime into the soup and stir.

Ladle the soup into bowls and top with your sliced avocados and sprinkle with cilantro. Bon Appetit!!

(Like I said above, my kids added shredded cheese and sour cream, so make it your own!! If you don't have fresh avocados, add a dollop of prepared guacamole. If ground beef isn't your thing, substitute what you like. Shredded TJs Carnitas would be amazing in here, as would a shredded rotisserie chicken!)

Mexican Veggie Soup

2 Jars of TJs Garden Vegetable Soup

1 lb of TJs Organic Ground Beef

2 teaspoons Cumin

1/4 teaspoon Garlic Powder

1/8 teaspoon Cayenne (or to taste...Mike and I added more at the table although my kids did not)

1/2 teaspoon salt (I really prefer TJs Pink Himalayan Salt, but you do you)

1/4 cup chopped Cilantro

1/2 an Avocado per bowl

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