Taco Soup
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (2)

Taco Soup

NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 23%
CARBS 41G66% OF CAL
9G FIBER0G ADDED11G INTRINSIC21G OTHER11G TOTAL SUGAR
FAT 6G21% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan taco soup with black beans, kidney beans, vegetables, and a zesty spiced broth. Finished with avocado, cilantro, and tortilla chips. A satisfying one-pot meal.

mainmexicansoupbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 (15-ounce) can black beans (drained and rinsed 425 g)
  • 1 (15-ounce) can red kidney beans (drained and rinsed 425 g )
  • 1 (15-ounce) can corn kernels (drained 425 g)
  • 1 (15-ounce) can diced fire-roasted tomatoes (or diced tomatoes 425 g)
  • 1 (15-ounce) can crushed tomatoes (425 g)
  • 4 cups vegetable broth (950 ml )
  • 1 green chili pepper (sliced, or 2 teaspoons chili powder)
  • Salt and pepper (to taste)
  • 1 tablespoon fresh lime juice
  • 1 avocado (sliced, optional for garnish)
  • fresh cilantro (chopped, optional for garnish)
  • tortilla chips (optional for serving)
PREP
10M
SODIUM
920MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.