Meatlesscreamytacosoup Recipes

MEATLESS TACO SOUP

Meatless Taco Soup image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 9

Ingredients

1 units yellow onion
1 units green bell pepper
1 packages burger
1 cans kidney beans
1 cans black beans
1 cans whole kernel corn
1 cans tomatoes
1 packets taco seasoning
1 packets ranch seasoning

Steps:

Use a 2 qt or larger pot, cook onion, pepper and Boca ground burger until the vegetables are browned.
Dump all canned items (do not drain or rinse) into the pot, in addition to the packets. Heat until boiling and serve!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VEGETARIAN TACO SOUP

Vegetarian Taco Soup image

Make and share this Vegetarian Taco Soup recipe from Food.com.

Provided by Junebug

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can navy beans
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can purple hull peas
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 small onion, chopped
1 (14 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapeno
green onion
crushed tortilla chips or Fritos corn chips

Steps:

Drain and rinse first six ingredients in a large colander.
Put in a crockpot or large pot.
Add all other ingredients, stirring to mix well.
Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

CREAMY TACO SOUP

Creamy Taco Soup image

This is a quick-and-easy recipe to make, and it's one of our favorite meals for cold winter nights.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 3-1/4 quarts.

Number Of Ingredients 9

Ingredients

1-1/2 pounds ground beef
1 large onion, chopped
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can (10 ounces) chili without beans
1 pound process cheese (Velveeta), cubed
Salt, pepper and garlic powder to taste
2 cups sour cream, divided

Steps:

In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.

Nutrition Facts : Calories 333 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

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