Vegetarian Taco Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced vegetarian taco soup with lentils and beans, served with toppings like guacamole, salsa, and tortilla chips. Flexible and easily adapted to your preferred vegetables and garnishes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 11- 1-2 tsp avocado oil (or olive oil)
- 1 medium yellow onion
- 1-2 bell peppers
- 2 jalapeños
- 2 cloves garlic
- 1 TBSP chili powder
- 1 tsp ground cumin
- 1/4-1/2 tsp cayenne pepper
- salt and pepper (to taste (I added 2 pinches of each))
- 28 oz canned crushed tomatoes ((or diced tomatoes with juices))
- 3-4 cups vegetable broth
- 1 cup dried lentils ((brown or green))
- 15 oz canned black beans
- 15 oz canned pinto beans
- 1 lime ((squeezed - juice only))
- pico de gallo
- fresh sliced jalapeños
- minced red onion
- guacamole (or sliced avocado)
- grated cheese
- fresh cilantro (or sliced green onion)
- tortilla chips or strips
At a glance
PER SERVING · TIME 45M
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
- 30m
- Sodium
- 942mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 787mg
- Calcium
- 208mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 942MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.