Description
This Vegetarian Taco Soup is a comforting and flavorful dish that’s perfect for a quick and healthy dinner. Packed with fresh vegetables, beans, and warm spices, it’s a wholesome and delicious meal the whole family will love.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 2 cans (15 oz each) black beans, rinsed and drained
– 2 cans (15 oz each) pinto beans, rinsed and drained
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 packet taco seasoning
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– Toppings: Avocado, cilantro, lime wedges, tortilla chips
Instructions
1. – In a large pot or dutch oven, heat the olive oil over medium heat.
2. – Add the diced onion and bell peppers. Sauté for 5-7 minutes until softened.
3. – Stir in the minced garlic and cook for 1 minute until fragrant.
4. – Add the rinsed and drained black beans and pinto beans, diced tomatoes, vegetable broth, taco seasoning, cumin, and chili powder. Stir to combine.
5. – Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded.
6. – Season with salt and pepper to taste.
7. – Serve the Vegetarian Taco Soup hot, topped with sliced avocado, fresh cilantro, and a squeeze of lime. Enjoy with crispy tortilla chips on the side.
Notes
This soup can be made in advance and reheated, or frozen for later use. For a spicier soup, add additional taco seasoning or chili powder to taste. You can also add diced jalapeño or a dash of hot sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican