Vegetarian Taco Soup
This colorful, mexican inspired taco soup is easy to make and full of my favorite flavors: garlic, cumin, paprika, and chili powder. All you need is one large pot and staple ingredients
Instructions
Prep time: 10 mins
Cook time: 20 mins
Serves: 4
Ingredients:
1 Tbsp vegetable oil
½ large yellow onion peeled & diced
1 garlic clove minced
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
2 14.5-oz cans stewed tomatoes
1 15-oz can of red beans
1 15-oz can of corn
1 15-oz cans black beans rinsed and drained
1 10-oz can diced tomatoes
1 ½ cups water
1 chopped green bell pepper
1 wholegrain pita bread
Salt/pepper to taste
Optional Garnishes
Chopped cilantro
1 tbsp Greek yogurt
1 tbsp shredded cheddar cheese
Instructions
Heat oil in a large saucepan over medium heat. Add onion and sauté until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
Dice green bell pepper into small cubes
Stir in cumin, chili powder, paprika, stewed tomatoes, beans, diced tomatoes, diced green bell pepper, corn, and water until combined.
Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for about 15 minutes, until liquid is reduced by a quarter.
While the soup is cooking - cut pita into long strips, place strips in a medium sized bowl and add 1 tbsp olive oil, salt and pepper. Evenly coat strips in olive oil. Transfer to a foil lined baking tray and broil for 2 mins, turning half way through.
Remove soup from heat. Add cheese, a dash of greek yogurt, cilantro and salt and pepper to garnish.
Enjoy!
Did you make this recipe? Take a pic and tag it @nutritionbytamsin on Instagram