Easy Vegetarian Taco Soup
Ingredients
The soup
-
1
tablespoon
grapeseed oil or cooking oil of choice
-
½
cup
diced red onion
-
3
cloves
garlic, minced
-
1
cup
frozen corn kernels
-
1
28-ounce can
crushed tomatoes
-
1
15-ounce can
black beans, drained and rinsed
-
1
16-ounce can
pinto beans, drained and rinsed
-
¼
cup
nutritional yeast (optional)
-
2
teaspoons
chili powder
-
2
teaspoons
ground cumin
-
2
teaspoons
ground coriander
-
½
teaspoon
dried oregano
-
4
cups
vegetable broth
-
1
cup
chopped kale
-
1
cup
cooked brown rice
-
1
tablespoon
lime juice
Optional toppings
-
to taste
diced avocado
-
to taste
quartered cherry tomatoes
-
to taste
minced red onion
-
to taste
cilantro leaves
-
to taste
chopped green onions
Instructions
- Heat oil in a large pot over medium heat and cook the onion until translucent.
- Add garlic and peppers, cooking until tender.
- Stir in corn, tomatoes, beans, nutritional yeast, and spices, cooking until aromatic.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add kale, brown rice, and lime juice, cooking until kale is wilted.
- Blend a portion of the soup until smooth and return it to the pot.
- Serve in bowls and add optional toppings as desired.
Nutrition Facts (estimated)
Servings
4
Calories
382
Total fat
6g
Total carbohydrates
69g
Total protein
17g
Sodium
1686mg
Cholesterol
0mg
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