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Vegetable Taco Soup

Vegetable Taco Soup

This soup is quick to put together, loaded with yummy, good for you veggies and gives you a good source of plant based protein and fiber from the beans. Spend about 30 minutes adding everything to the pot and then let it simmer. Full of flavor, packed with nutrients and you don't have to spend hours getting it ready. Weekday dinner win!
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Prep Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 Tbs olive oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 2 red bell peppers chopped (green or yellow work too)
  • 3 zucchini chopped
  • 3 carrots peeled and chopped
  • 2 Tbs ground cumin
  • 2 tsp chili powder
  • 3 cup vegetable broth
  • 1 28 oz. can crushed tomatoes
  • 1 14.5 oz. can black beans, rinsed and drained
  • 1 lime cut in wedges
  • salt to taste
  • 1/4 cup fresh cilantro chopped
  • 1/2 avocado diced
  • hot sauce

Method
 

Prep
  1. Chop onion, garlic, peppers, zucchinis and carrots.
  2. Drain black beans.
  3. Chop cilantro and dice avocado.
Make
  1. Sauté onions and garlic gently in olive oil until soft and fragrant.
  2. Add peppers, zucchini, carrots, cumin and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.
  3. Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.
  4. Stir in beans. Season with salt. Remove from heat and cover until ready to serve.
  5. Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.

Notes

Nutrition Facts: Calories 231 Total Fat 7g Saturated Fat 1g Sodium 607mg Total Carbohydrates 37g Dietary Fiber 12g
Total Sugars 13g Protein 11g Calcium 132mg Iron 5mg Potassium 1149mg