Spicy Vegetarian Taco Soup Recipes
VEGETARIAN TACO SOUP
This taco soup is a flavorful meatless meal that's perfect for everyone, whether you're a vegetarian or simply trying to cut back on your meat intake.
Provided by Meghan Yager
Categories Soup
Time 30m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 1 bowlful, Calories 196 calories, Sugar 4.3 g, Sodium 1100.6 mg, Fat 2.1 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 36.6 g, Fiber 12.3 g, Protein 10.5 g, Cholesterol 1.2 mg
VEGETARIAN TACO SOUP
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
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.
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.
Nutrition Facts : Calories 339 kcal, Carbohydrate 53 g, Cholesterol 16 mg, Fiber 13 g, Protein 14 g, SaturatedFat 3 g, Sodium 1303 mg, Sugar 8 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
VEGAN TACO SOUP
Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!
Provided by Valerie Riley
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
- Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 86.7 g, Fat 27.4 g, Fiber 20.4 g, Protein 17.4 g, SaturatedFat 3.3 g, Sodium 1823 mg, Sugar 16.5 g
SPICY VEGETARIAN TACO SOUP
I got this recipe from a co-worker. She added ground beef in hers. It is really good without it, and really quick to prepare. You could add some cheese on top and serve this with a crisp salad, and you have a great meal.
Provided by jconway520
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
- Mix well.
- Simmer covered on low heat for one hour.
Nutrition Facts : Calories 218.3, Fat 1.3, SaturatedFat 0.2, Sodium 633.4, Carbohydrate 42.7, Fiber 11.3, Sugar 4, Protein 12.6
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