Description
A delicious and healthy vegetarian taco soup packed with flavor and nutrients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and diced bell pepper, cooking for another 2-3 minutes.
- Add black beans, corn, diced tomatoes, vegetable broth, and taco seasoning.
- Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to add other vegetables like zucchini or carrots for extra nutrition.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, add jalapeños or hot sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg