Well Plated · by Erin Clarke★ 4.9 (57)
Taco Soup
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 25%
CARBS 45G71% OF CAL
10G FIBER26G OTHER8G TOTAL SUGAR
FAT 3G12% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick and easy vegetarian taco soup with beans, tomatoes, and corn. Ready in 10 minutes, it's healthy, budget-friendly, and full of flavor.
mainmexicansoupbeans🍲 stockpotdairy freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cans Great Northern Beans ((14-ounce cans) rinsed and drained)
- 1 can diced tomatoes in their juices ((28 ounces))
- 1 can Mexican-style corn ((14 ounces) drained)
- 1 cup water
- 2 tablespoons chili powder
- 2 teaspoons dried parsley flakes
- 2 teaspoons ground cumin
- ¾ teaspoon dried oregano
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground pepper
- Toppings: Crushed tortilla chips
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 25%
CARBS 45G71% OF CAL
10G FIBER26G OTHER8G TOTAL SUGAR
FAT 3G12% OF CAL
0G SAT3G 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
- 5m
- Cook
- 5m
- Sodium
- 962mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 135mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 962MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.