Taco Soup With Vegetable Juice Recipes
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.
TACO SOUP VI
My husband's Grandmother sent this one to me three times because she liked it so well! What is great about this soup is that you can add more of one item you really like or make substitutions.
Provided by Carla A.
Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes
Yield 6
Number Of Ingredients 7
Steps:
- In a large stock pot brown ground beef. Drain grease and add tomato vegetable juice, tomatoes, kidney beans, black beans, corn and taco seasoning. Heat through and serve.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 21 g, Fiber 12.2 g, Protein 29 g, SaturatedFat 8 g, Sodium 2197.7 mg, Sugar 13.3 g
TACO SALAD SOUP
Savory and satisfying, this thick chili-like soup has a mild taco flavor and eye-appealing color. "It comes together quickly and always brings compliments," says Marylou von Scheele from University Place, Washington. "A meal in itself, the recipe can easily be doubled to make more servings."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; cook and stir for 5 minutes or until liquid is reduced., Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Top each serving with 2 tablespoons of lettuce, 1 tablespoon of tomato and cheese, and 2 teaspoons of green onions and sour cream. Serve with tortilla chips if desired.
Nutrition Facts : Calories 233 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 707mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
TACO SOUP WITH VEGETABLE JUICE
Make and share this Taco Soup With Vegetable Juice recipe from Food.com.
Provided by Mrs. Wright
Categories Clear Soup
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pit, cook the beef, onion and pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in taco seasoning and water; cook and stir for five minutes or until liquid is reduced.
- Add V8 juice and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or unti heated through. Top each serving with 1 T tomato and cheese and 2 tsp green onions and sour cream. Top or serve with baked tortilla chips if desired.
Nutrition Facts : Calories 200.1, Fat 8, SaturatedFat 3.2, Cholesterol 50.1, Sodium 755.1, Carbohydrate 15.2, Fiber 2.8, Sugar 9.1, Protein 17.8
5-INGREDIENT TACO SOUP
A bowl of this soup is sure to beat the nippy cold winter weather, and the best part is it cooks in less than 10 minutes and takes just 5 ingredients! The mixed vegetables are found in the frozen section.
Provided by thedailygourmet
Categories Taco Soup
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef and cook and stir until crumbly and browned, about 5 minutes. Add salsa and frozen vegetables. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Ladle soup into serving bowls and top with Cheddar cheese and Mexican crema.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 13.8 g, Cholesterol 90.8 mg, Fat 19.4 g, Fiber 3.7 g, Protein 23.1 g, SaturatedFat 9.4 g, Sodium 667.9 mg, Sugar 3.3 g
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