Plant Based Black Bean Taco Soup Food

VEGAN TACO SOUP

Vegan Taco Soup image

The presentation of this easy, offbeat vegan taco soup is fun and dramatic. It consists of an easy chili base and is presented in a tortilla-chip-lined bowl.

Provided by Nava Atlas

Time 45m

Number Of Ingredients 16

Ingredients

1/2 cup raw quinoa or bulgur
1 tablespoon olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
1 medium green bell pepper, finely diced
Two 15-ounce cans pinto beans, or 3 1/2 to 4 cups cooked 28-ounce can crushed tomatoes
2 chopped mild or hot green chilies, as you prefer
1/4 cup chopped fresh cilantro, optional
1 tablespoon chili powder or barbecue seasoning, or to taste
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1 to 1 1/2 cups cheddar or pepperjack nondairy cheese
Thinly shredded romaine or green leaf lettuce
Finely diced firm, ripe tomatoes (about 1 cup)
Large stone-ground tortilla chips

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.

Nutrition Facts : Calories 405 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 20 grams fiber, Protein 16 grams protein, ServingSize 1, Sodium 228 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat

PLANT-BASED BLACK BEAN TACO SOUP

Plant-Based Black Bean Taco Soup image

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Provided by CookingWithShelia

Categories Vegetarian Soup

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
1 medium green bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
2 stalks celery, chopped
2 medium carrots, chopped
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (32 fluid ounce) container vegetable broth
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
¼ cup frozen corn
½ teaspoon ground cumin, or to taste
¼ teaspoon chili powder, or to taste
¼ teaspoon smoked paprika, or to taste
salt to taste

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.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 48 g, Fat 6.1 g, Fiber 16.3 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 1568.2 mg, Sugar 5.7 g

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