Name: Vegetarian Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 1 medium yellow onion, chopped; 3 cloves of garlic, minced; 1/4 cup chopped jalapeno; dash of sea salt and pepper to taste; 5 cups vegetable stock; 1/3 cup taco seasoning; 2 cans of 14.5 oz. fire roasted diced tomatoes; 2 cups of frozen whole kernel corn; 2 cans of 15 oz. black beans, rinsed and drained; 1/4 cup tomato paste; Optional garnishes: sliced red onions, sour cream, sliced avocado, sliced jalapeno,lime wedges,and tortilla chips.

Ingredients

Scale

1 1/2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
1/4 cup chopped jalapeno
dash of sea salt and pepper to taste
5 cups vegetable stock
1/3 cup taco seasoning
2 cans of 14.5 oz. fire roasted diced tomatoes
2 cups of frozen whole kernel corn
2 cans of 15 oz. black beans, rinsed and drained
1/4 cup tomato paste
Optional garnishes: sliced red onions, sour cream, sliced avocado, sliced jalapeno,lime wedges,and tortilla chips.

Instructions

Heat large stock pot or dutch oven over medium heat.
Add olive oil, and then add in onions, garlic and chopped jalapeno and salt and pepper. Saute until onions are translucent, about 1 and a half minutes.
Stir in remaining ingredients, bring to boil, reduce heat to low and simmer 25 to 30 minutes
Taste and adjust seasoning as needed.
Garnish and serve with a squeeze of lime and tortilla chips.

Category: Soup

Nutrition

Serving Size: 1 cup
Calories: 185
Sugar: 7.5
Sodium: 994
Fat: 7.7
Saturated Fat: 1.2
Carbohydrates: 26
Fiber: 8.6
Protein: 5.6