Skinny Spatula · by Alice
Vegetarian Taco Soup
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 29%
CARBS 52G68% OF CAL
12G FIBER30G OTHER10G TOTAL SUGAR
FAT 5G15% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy vegetarian taco soup made with beans, quinoa, and roasted vegetables in a spiced broth. Nutritious and easy to make, served with favorite taco toppings.
mainmexicansoupbeans🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium red onion (diced)
- 1 medium red bell pepper (diced)
- 3 tablespoons taco seasoning
- 1 dry ancho chili (rehydrated and sliced)
- 1 can (14 oz / 400 g) black beans (drained and rinsed)
- 1 can (14 oz / 400 g) red kidney beans (drained and rinsed)
- 1/2 cup uncooked quinoa
- 1/2 cup frozen sweetcorn
- 1 can (14 oz / 400 g) diced tomatoes
- 5 cups vegetable broth
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 29%
CARBS 52G68% OF CAL
12G FIBER30G OTHER10G TOTAL SUGAR
FAT 5G15% OF CAL
1G SAT4G 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
- 10m
- Cook
- 25m
- Sodium
- 1379mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 699mg
- Calcium
- 112mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1379MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.