Conchitas Con Carne (Mexican Beef & Shells Soup)
This Conchitas con Carne is a take on traditional Mexican ground beef and shell pasta, made with some extra veggies!
Ingredients
For the tomato broth
- 3 cloves garlic
- ¼ yellow onion chopped
- 1 lb Roma tomatoes chopped (see notes for AIP)
- 1 cup water
- 4 cups chicken broth
- Salt and pepper
For the soup
- 2 tbsp avocado oil
- 2 cups gluten free shell pasta sub elbow pasta
- 1 stalk celery diced
- 1 large carrot diced
- ¾ yellow onion diced
- 1 lb ground beef
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- ¼ tsp black pepper
- 1 zucchini thinly sliced into half-moons
- Juice of one lime
- Avocado sliced
- 2 tbsp cilantro chopped
Instructions
- To make the broth, combine the ingredients in a high-speed blender. Blend until fully combined. Strain through a fine-mesh strainer and set aside.
- Using a dutch oven, heat the avocado oil over medium heat. Add the shell pasta and cook for 3-4 minutes, stirring often until crispy. Set aside.
- Add the celery, carrots, and onion to the pot and saute for 4-5 minutes, or until lightly tender.
- Add the ground beef to the pot and season with salt, pepper, cumin and oregano. Crumble the ground beef until browned and discard some of the excess fat.
- Pour the broth into the pot along with the pasta and zucchini. Stir to combine and bring to a boil. Reduce to a low simmer and cover the pot, tilting the lid, for 8-10 minutes or until the pasta is cooked.
- Serve topped with lime juice, avocado and cilantro.
Video
Notes
To make this recipe AIP: Use cassava elbows instead of GF shells (and skip crisping the pasta). Use 1 cup of nightshade-free marinara sauce instead of tomatoes. Omit the black pepper and cumin.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 46.5g | Protein: 32.1g | Fat: 17.7g | Fiber: 8.1g