Description
A hearty and comforting Meatless Taco Soup packed with flavors and colorful vegetables, perfect for family gatherings.
Ingredients
Scale
- 1 can black beans
- 1 can pinto beans
- 1 cup diced bell peppers
- 1 cup chopped onions
- 1 cup corn
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- Fresh cilantro or parsley for garnish
- Tortilla strips for topping
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Toss in minced garlic and sauté for another minute.
- Stir in diced bell peppers and any other veggies you’re using. Cook until softened, about 3-4 minutes.
- Add sliced mushrooms and cook until browned and juices are released, about 5 minutes.
- Sprinkle in cumin, chili powder, and garlic powder. Stir well and let spices bloom for a minute.
- Pour in vegetable broth and diced tomatoes. Bring to a gentle simmer.
- Add black beans and corn, stirring all ingredients together. Let it simmer for about 20 minutes.
- Taste and adjust seasoning if needed. Stir in chopped cilantro or parsley before serving.
- Ladle soup into bowls and top with tortilla strips, avocado slices, or cheese.
Notes
For a creamier soup, add a splash of coconut milk or sour cream at the end. Customize toppings to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegetarian, tacos, family meal, comfort food, fall recipes