Description
A cozy and vibrant Meatless Taco Soup filled with colorful vegetables and southwest spices, perfect for family gatherings and chilly nights.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 2 bell peppers, chopped
- 1 cup sweet corn
- 2 tomatoes, diced
- 1 zucchini, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 4 cups vegetable broth
- Fresh cilantro, for garnish
- Green onions, for garnish
- 1 lime, for squeezing
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil. Sauté chopped onions and bell peppers for about 5 minutes until soft and fragrant.
- Add minced garlic, cumin, chili powder, and smoked paprika. Sauté for another minute to bloom the spices.
- Stir in canned tomatoes (undrained), black beans, kidney beans, and corn. Pour in the vegetable broth, stirring gently.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Before serving, adjust seasoning with salt and pepper. Squeeze fresh lime juice into the pot and top each bowl with cilantro and green onions.
Notes
For added richness, consider topping with avocado or cheese. Allowing the soup to sit enhances flavors, making leftovers delightful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegan, vegetarian, taco, autumn recipe