Ingredients for Quick N Healthy Vegetarian Taco Soup
- 1 green bell pepper, chopped
- Onion
- Soy Crumbles
- Stewed Tomatoes
- Water
- Frozen Corn
- Jalapeno Peppers
- 1 teaspoon chili powder
- Red Beans
- Coconut Oil
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How to Make Quick N Healthy Vegetarian Taco Soup
- Sauté 1 medium onion, chopped, and 1 green bell pepper, chopped, in 1 tablespoon olive oil over medium heat until softened (about 5 minutes).
- Add 1 pound of your favorite vegetarian crumbles (soy, lentil, or mushroom), and cook for 5 minutes, breaking them up with a spoon.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can kidney beans (rinsed and drained), 1 (10-ounce) can diced tomatoes and green chilies (undrained), 4 cups vegetable broth, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, and 1/4 teaspoon oregano.
- Bring to a simmer, reduce heat to low, and cook for 15-20 minutes, or until heated through and flavors have melded. (For a richer flavor, simmer longer!)
- If using, stir in 1 tablespoon of butter (omit for vegan option).
- Serve hot with Ezekiel or whole grain tortilla shells. Top with your favorite toppings such as sliced avocados, shredded lettuce, diced tomatoes, salsa, and a dollop of sour cream or vegan alternative.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
28g
Fat
12g
Carbs
19g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Soups Stews Beans Vegetables American Southwestern United States Tex Mex Easy Low Fat Vegan Vegetarian Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Soy Tofu Healthy 2 Low In Something Taste Mood
