The Girl on Bloor · by Taylor Stinson★ 4.7 (61)
Instant Pot Taco Soup (Vegetarian + Gluten Free!)
NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 53%
CARBS 84G61% OF CAL
21G FIBER18G SUGAR44G OTHER
FAT 16G26% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, vegetarian taco soup with beans, corn, and chickpea noodles in a spiced tomato broth. Ready in 30 minutes with gluten-free ingredients.
mainmexicansoup🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 1 medium-sized yellow onion, diced
- 2 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 1 (796mL) can Diced tomatoes
- 1 can Black beans, rinsed and drained
- 1 cup frozen corn
- 6 cups vegetable broth
- 1 each red, yellow and green pepper, diced
- 1 (227g) box Chickapea Pasta, shells (must be gluten free pasta)
- 1 jalapeno pepper, sliced
- Cilantro for garnish
- 1 avocado, sliced
At a glance
PER SERVING · TIME 30M
CAL 28%·PRO 53%
CARBS 84G61% OF CAL
21G FIBER18G SUGAR44G OTHER
FAT 16G26% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1747mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1602mg
- Calcium
- 169mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.