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Vegetarian Taco Soup Recipe

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Vegetarian Taco Soup (Slow Cooker + Stove Top) Peas and Crayons
Vegetarian Taco Soup (Slow Cooker + Stove Top) Peas and Crayons from peasandcrayons.com

Description

This vegetarian taco soup recipe is a quick and easy meal that is perfect for busy weeknights. It is loaded with vegetables, beans, and spices that create a delicious and satisfying flavor. The soup is also incredibly versatile, allowing you to customize it with your favorite toppings.

Prep Time

The prep time for this vegetarian taco soup recipe is approximately 15 minutes. This includes chopping vegetables and gathering ingredients.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method

  1. Heat the olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the bell peppers and sauté for another 5 minutes.
  4. Add the black beans, corn, diced tomatoes, tomato sauce, and vegetable broth to the pot.
  5. Stir in the chili powder, cumin, paprika, salt, and black pepper.
  6. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
  7. Taste and adjust seasoning as needed.
  8. Serve hot with your favorite toppings, such as avocado, shredded cheese, sour cream, and cilantro.

Notes

This vegetarian taco soup recipe is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. To reheat frozen soup, thaw it in the refrigerator overnight and then reheat it on the stove or in the microwave.

Nutrition Info

This recipe makes approximately 6-8 servings. The following nutrition information is for one serving of the soup without toppings:
  • Calories: 212
  • Protein: 8g
  • Fat: 4g
  • Carbohydrates: 39g
  • Fiber: 10g
  • Sugar: 9g
  • Sodium: 1065mg

Recipes FAQ

Can I make this soup spicy?

Yes! If you like spicy food, you can add some diced jalapeño peppers or a dash of hot sauce to the soup.

Can I use different vegetables?

Absolutely! This soup is very versatile, so you can use any vegetables you like. Some good options include zucchini, squash, mushrooms, and spinach.

Can I make this recipe vegan?

Yes! Simply omit the cheese and sour cream toppings, or use vegan alternatives.

Recipe Tips

  • For a thicker soup, use an immersion blender to blend some of the vegetables and beans.
  • You can also add cooked rice or quinoa to the soup to make it more filling.
  • Make sure to rinse and drain the canned beans and corn to remove excess sodium.
  • Feel free to adjust the seasoning to suit your taste preferences. You can also use a taco seasoning mix instead of individual spices.

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