Plant Based Black Bean Taco Soup Food

VEGAN TACO SOUP

Steps:

• Combine the quinoa or bulgur with 1 cup water in a small saucepan and simmer, covered, for 15 minutes, or until the water is absorbed.
• Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
• Add the remaining ingredients except the garnishes, plus the cooked grain and 3 cups water. Bring to a slow boil, then lower the heat. Cover and simmer gently15 minutes, then remove from the heat.
• Assemble each serving as follows: Fill each bowl about 2/3 full with soup. Top with some grated cheese, shredded lettuce, and diced tomatoes.
• Line the perimeter of each bowl with several tortilla chips, points facing upward, for a kind of star-shaped effect. The tortilla chips can be used to scoop up the solid parts of the soup or just nibbled along with the soup. Pass around a bowl of extra tortilla chips.

PLANT-BASED BLACK BEAN TACO SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
• Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.