Description
Discover the ultimate comfort food with this quick and easy Vegetarian Taco Soup. Packed with protein-rich beans, fresh vegetables, and a flavorful broth, this hearty soup is perfect for a satisfying and nourishing meal.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (15 oz) can diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Toppings: diced avocado, shredded cheese, tortilla strips, lime wedges, fresh cilantro
Instructions
1. – In a large pot, heat the olive oil over medium heat.
2. – Add the diced onion and bell peppers. Sauté for 5-7 minutes, until softened.
3. – Stir in the minced garlic and cook for 1 minute, until fragrant.
4. – Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Stir to combine.
5. – Pour in the black beans, kidney beans, corn, and diced tomatoes. Stir to combine.
6. – Pour in the vegetable broth and bring the soup to a simmer.
7. – Reduce heat and let the soup simmer for 10-15 minutes, or until the flavors have melded together.
8. – Season with salt and pepper to taste.
9. – Serve the Vegetarian Taco Soup hot, topped with your desired toppings.
Notes
– For a creamier texture, you can blend a portion of the soup before serving.
– Customize the spice level by adjusting the amount of cayenne pepper.
– This soup can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican