Description
This Vegetarian Taco Soup is a comforting and flavorful dish that’s perfect for a quick and satisfying meal. Packed with beans, vegetables, and a blend of spices, it’s a healthy and delicious option for any night of the week.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 bell peppers, diced
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can pinto beans, drained and rinsed
– 1 (15 oz) can diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Toppings: diced avocado, shredded cheese, tortilla chips, chopped cilantro
Instructions
1. 1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. 2. Add the diced onion and bell peppers. Sauté for 5-7 minutes, until the vegetables are softened.
3. 3. Stir in the minced garlic and cook for an additional minute, until fragrant.
4. 4. Add the chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Stir to coat the vegetables.
5. 5. Pour in the drained and rinsed black and pinto beans, as well as the diced tomatoes and vegetable broth. Season with salt and pepper to taste.
6. 6. Bring the soup to a simmer and let it cook for 15-20 minutes, until the flavors have melded and the soup has thickened slightly.
7. 7. Serve the Vegetarian Taco Soup hot, topped with diced avocado, shredded cheese, tortilla chips, and chopped cilantro.
Notes
For a creamier texture, you can blend a portion of the soup before serving. You can also add diced jalapeño or other spicy ingredients to adjust the heat level. This soup freezes well, so you can make a large batch and enjoy it for multiple meals.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican