Quick Vegetarian Taco Soup Food

VEGETARIAN TACO SOUP

Steps:

• Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute 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.
• Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
• Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
• Serve with your favorite toppings.

VEGETARIAN TACO SOUP

Steps:

• Drain and rinse first six ingredients in a large colander.
• Put in a crockpot or large pot.
• Add all other ingredients, stirring to mix well.
• Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

QUICK VEGETARIAN TACO SOUP

Steps:

• Saute onions in a large stock pot.
• Combine 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
• Add the taco mix. Bring the soup up to just a boil.
• Cover and simmer for 1 hour.

VEGETARIAN TACO SOUP

Steps:

• Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
• Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
• Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
• Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
• Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
• Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
• Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.

SUPER EASY TACO SOUP

Steps:

• Do not drain the cans!
• Put in slow cooker until warm.
• That's pretty much it.
• Top with sour cream, chives, tomatoes, etc. or eat with blue corn tortillas.

EASY SLOW COOKED VEGETARIAN TACO SOUP

Steps:

• Combine all ingredients in slow cooker.
• Simmer for three or more hours.
• Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes.

QUICK 'N HEALTHY VEGETARIAN TACO SOUP

Steps:

• Saute onions, green pepper, and crumbles together.
• Add rest of ingredients.
• Simmer until cooked through.
• For Vegan do not use the butter.

SPICY VEGETARIAN TACO SOUP

Steps:

• Combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
• Mix well.
• Simmer covered on low heat for one hour.

TACO SOUP RECIPE BY TASTY

Steps:

• Add the ground beef and onion to a large pot and stir until the beef is cooked through.
• Drain excess liquid.
• Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
• Cook over medium heat for 10 minutes.
• Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
• Enjoy!