Vegan Taco Soup
Hearty, Delicious Soup, perfect for cold nights!
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
- 1 28 oz. can crushed tomatoes
- 3 cups vegetable broth
- 1 14.5 oz. can black beans, rinsed and drained
- salt to taste
- 1 lime cut in wedges
- 1/4 cup fresh cilantro chopped
- 1/2 avocado diced
- hot sauce
Instructions
Prep
- Chop onion, garlic, peppers, zucchinis and carrots.
- Drain black beans.
- Chop cilantro and dice avocado.
Make
- Sauté onions and garlic gently in olive oil until soft and fragrant.
- Add peppers, zucchini, carrots, cumin and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.
- Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.
- Stir in beans. Season with salt. Remove from heat and cover until ready to serve.
- Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.
Notes
You can replace the cumin and chili powder with 2 Tbsp. + 1 tsp. of the Taco Seasoning Blend recipe searchable on your meal planner.