Quick N Healthy Vegetarian Taco Soup Recipes

QUICK VEGETARIAN TACO SOUP

Steps:

• Saute onions in a large stock pot.
• Combine 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
• Add the taco mix. Bring the soup up to just a boil.
• Cover and simmer for 1 hour.

VEGETARIAN TACO SOUP

Steps:

• Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
• Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
• Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
• Serve with your favorite toppings.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

Steps:

• Gather the ingredients.
• Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
• Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
• Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
• Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
• To serve, set out bowls of optional garnishes-tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream-and let your family or guests top their soup to their liking.
• Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
• Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
• Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
• Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
• Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
• Add to soup and enjoy.

QUICK 'N HEALTHY VEGETARIAN TACO SOUP

Steps:

• Saute onions, green pepper, and crumbles together.
• Add rest of ingredients.
• Simmer until cooked through.
• For Vegan do not use the butter.