Vegan Taco Soup
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Connoisseurus Veg · by Alissa★ 5.0 (10)

Vegan Taco Soup

NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 46%
CARBS 72G64% OF CAL
15G FIBER0G ADDED7G INTRINSIC50G OTHER7G TOTAL SUGAR
FAT 11G23% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A flavor-packed vegan soup built on red lentils and black beans with Tex-Mex spices, corn, and canned tomatoes. Topped with crispy tortilla strips and creamy avocado crema, it's hearty enough to stand alone as a meal.

mainmexicansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 jalapeño pepper, (seeded and minced (optional))
  • 1 tablespoon ground cumin
  • 1 teaspoon ancho chili powder
  • 6 cups vegetable broth
  • 2 cups dried split red lentils
  • 1 (14 ounce or 400 ml) can diced tomatoes
  • 1 (14 ounce or 400 ml) can black beans, (drained and rinsed)
  • 1 cup frozen corn, (thawed)
  • 2 tablespoons lime juice
  • Salt and pepper, (to taste)
  • 6 corn tortillas
  • Salt, (to taste)
  • 1 ripe avocado, (pitted and peeled)
  • 3/4 cup unsweetened non-dairy milk ((plus more as needed))
  • 3 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt, (or to taste)
PREP
15M
SODIUM
1528MG
ESTIMATE
COMPLETE

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