Sneak In The Veggies Taco Soup Food

EASY VEGETABLE TACO SOUP

Easy vegetable taco soup image

This easy vegetable taco soup recipe is made with accessible and cost effective pantry staples. Add any vegetables you have for a delicoius, healthy meal.

Provided by Alida Ryder

Categories Dinner

Time 40m

Number Of Ingredients 18

Ingredients

1 onion (finely chopped)
2 tsp garlic (crushed )
4 cups vegetables : Peppers, mushrooms, sweet potato, cauliflower, kale, spinach, carrots, celery, green beans, potato, zucchini)
2 tsp taco seasoning
1 tsp dried oregano
1 tsp paprika
1 tsp chili powder
400 g (14oz) chopped tomatoes
2 tbsp tomato paste
4 cups stock / water
2 cups corn ((fresh, frozen or canned))
400 g (14oz) black beans (drained)
pinch of sugar
salt and pepper (to taste )
Avocado
grated cheese
sour cream
cilantro

Steps:

Heat a large pot over medium-high heat and add a few tablespoons of oil.
Add all the vegetables (except for the corn) and cook for a few minutes, stirring regularly, until the vegetables start to soften and become aromatic.
Add the spices and cook for another minute or two.
Add the tomatoes, stock a pinch of salt and sugar and bring to a boil.
Reduce the heat, partially cover and allow to simmer for 15-20 minutes or until the vegetables are cooked through.
Add the beans and corn then simmer for another 5 minutes.
Season to taste then serve with toppings of your choice.

Nutrition Facts : Calories 242 kcal, Carbohydrate 49 g, Protein 13 g, Fat 2 g, SaturatedFat 1 g, Sodium 205 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving

SNEAK IN THE VEGGIES TACO SOUP

Sneak in the Veggies Taco Soup image

There are other versions of taco soup out there, this is mine and we love it. my kids eat this up and it's loaded with veggies. serve this with cheese quesadillas on whole wheat tortillas for a great kid loving healthy meal. Ingredient amounts are very flexable here. put in what you like, leave out what you don't. you can also add zuchini, greenbeans, peas, whatever will fit into your crock pot. i've even added cactus to this - YUM! this is a very economical filling meal and it freezes great. you can also stretch this further by adding cooked rice at the end if you'd like. i freeze this in individual portions in my soup bowls lined w/ plastic wrap. when frozen i pop it out of the bowl and into a large ziploc bag and store in the freezer. when somebody wants a bowl of soup we pop the frozen soup back into the bowl and nuke till hot.

Provided by MuddyMommaPottery

Categories One Dish Meal

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground meat (beef, turkey, chicken, pork, venison)
1 (14 ounce) can diced tomatoes
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans
2 cups cabbage, chopped
1 small onion, chopped
1 bell pepper, chopped
2 carrots, chopped (about a cup)
1 (16 ounce) can corn, drained (frozen is good too)
1 cup salsa (i use mild pace)
2 -3 teaspoons beef base (see note) or 2 -3 teaspoons bouillon (see note)
2 (1 1/4 ounce) packages taco seasoning mix (to taste)
1 (1 ounce) package ranch dressing mix
1 teaspoon chopped garlic, can use garlic powder
1 cup tomato juice (optional) or 1 cup vegetable juice (optional)
1 (4 ounce) can green chilies, diced (optional)
salt and pepper

Steps:

cook the ground meat in a skillet seasoning w/ salt and pepper to taste and drain. (you can also used left over diced meat, just throw that in the crock pot. whatever you have on hand works great here).
put all ingredients in the crock pot. add water until everything is just covered. be careful, my crock pot is pretty full by now!
give it a stir, put on the lid, and cook on low.
cooking time depends on your crock pot. some cook at a higher temp than others and will take less time. i have an old rival and i put my soup on in the morning and it's perfect by dinner time.
you can also make this on the stove in about an hour.
right before serving adjust seasonings and salt and pepper to taste.
note- if you use bullion cubes this can get a little salty so be careful! and we like lots of seasoning in this so we use 2 full packs of taco mix.

TACO BAKE WITH CAULIFLOWER VEGGIE TOTS

Taco Bake with Cauliflower Veggie Tots image

Put a twist on taco night with our easy taco bake that's ready to pop in the oven in just 10 minutes. Deliciously crisp Cauliflower Veggie Tots on top make it easy to sneak in some extra veggies!

Provided by Green Giant

Categories Trusted Brands: Recipes and Tips

Time 40m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ pounds ground beef
1 (1.25 ounce) package ORTEGA® Taco Seasoning mix
1 cup chopped tomato
1 cup frozen corn, thawed and drained
½ cup sliced pitted ripe olives
1 cup shredded Mexican blend cheese
1 (16 ounce) package Green Giant™ Cauliflower Veggie Tots

Steps:

Preheat oven to 425 degrees F.
Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant® Cauliflower Veggie Tots™ over mixture.
Bake 20 minutes or until bubbling and tots are golden brown.
Garnish with additional tomato, olives, cheese and green onion if desired.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 25.6 g, Cholesterol 92.6 mg, Fat 26.4 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 11.1 g, Sodium 1097.8 mg, Sugar 2.7 g

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