Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Easy vegetable taco soup
This easy vegetable taco soup recipe is made with accessible and cost effective pantry staples. Add any vegetables you have for a delicoius, healthy meal.
Course
Dinner
Cuisine
American
Keyword
taco soup, taco soup recipe, vegetarian soup
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
242
kcal
Author
Alida Ryder
Ingredients
1
onion
finely chopped
2
tsp
garlic
crushed
4
cups
vegetables : Peppers, mushrooms, sweet potato, cauliflower, kale, spinach, carrots, celery, green beans, potato, zucchini)
(fresh, frozen or canned)
2
tsp
taco seasoning
1
tsp
dried oregano
1
tsp
paprika
1
tsp
chili powder
400
g (14oz)
chopped tomatoes
2
tbsp
tomato paste
4
cups
stock / water
2
cups
corn
(fresh, frozen or canned)
400
g (14oz)
black beans
drained
pinch of sugar
salt and pepper
to taste
Toppings
Avocado
grated cheese
sour cream
cilantro
Instructions
Heat a large pot over medium-high heat and add a few tablespoons of oil.
Add all the vegetables (except for the corn) and cook for a few minutes, stirring regularly, until the vegetables start to soften and become aromatic.
Add the spices and cook for another minute or two.
Add the tomatoes, stock a pinch of salt and sugar and bring to a boil.
Reduce the heat, partially cover and allow to simmer for 15-20 minutes or until the vegetables are cooked through.
Add the beans and corn then simmer for another 5 minutes.
Season to taste then serve with toppings of your choice.
Nutrition
Calories:
242
kcal
|
Carbohydrates:
49
g
|
Protein:
13
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
205
mg
|
Potassium:
826
mg
|
Fiber:
13
g
|
Sugar:
5
g
|
Vitamin A:
6719
IU
|
Vitamin C:
24
mg
|
Calcium:
82
mg
|
Iron:
4
mg