A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (2)
Vegan Taco Soup
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 19%
CARBS 36G79% OF CAL
12G FIBER6G SUGAR19G OTHER
FAT 1G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, plant-based soup loaded with beans, corn, tomatoes, and warm taco spices. Savory, filling, and completely vegan. Perfect for a quick family meal or meal-prep lunch.
mainmexicansoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- cooking spray
- 1 onion, diced ((I used yellow onion))
- 1 10-ounce can Ro'tele tomatoes with green chilis, undrained
- 2 cup corn kernels ((I used frozen, but fresh is fine too))
- 1 16-ounce jar of mild salsa
- 1 14-ounce can pinto beans, undrained
- 1 14-ounce can black beans, undrained
- 1 14-ounce can red kidney beans, undrained
- 1 cups water (more or less, for desired consistency)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt ((or more to taste))
- 1/4 teaspoon black pepper ((or more to taste))
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 19%
CARBS 36G79% OF CAL
12G FIBER6G SUGAR19G OTHER
FAT 1G7% OF CAL
0G SAT1G 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
- 55m
- Sodium
- 1055mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 67mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1055MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.