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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 245.4
  • Total Fat: 14.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 1,218.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 8.2 g
  • Protein: 15.0 g

View full nutritional breakdown of Low Carb Vegetarian Taco Soup calories by ingredient
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Low Carb Vegetarian Taco Soup

Submitted by: SEWINGSAGA

Introduction

When you're dying for Mexican Food and need to stay low carb, this soup will fill you up and it's spicy enough to make you happy. Try topping it with sour cream and you'll think you're in a fancy Mexican Restaurant but with lots of protein and vegetables, you're eating healthy. When you're dying for Mexican Food and need to stay low carb, this soup will fill you up and it's spicy enough to make you happy. Try topping it with sour cream and you'll think you're in a fancy Mexican Restaurant but with lots of protein and vegetables, you're eating healthy.
Number of Servings: 8

Ingredients

    1 tbsp vegetable oil
    6 medium chopped mushrooms
    1 medium zucchini, chopped
    3 cloves garlic, minced
    12 oz. soyrizo (Vegetarian Mexican sausage)
    2 tsp ground cumin
    1 tbsp chili powder
    1/2 tsp cayenne pepper or chili flakes
    4 cups vegetable broth
    1 cup frozen spinach
    1 14.5 oz can chopped tomatoes with jalapenos
    15 oz black soy beans
    4 oz Velveeta cheese, diced

Tips

If you can afford the carbs, frozen corn added makes this soup extra special.


Directions

In a large sauce pan, heat the oil. Saute the mushrooms, onion, and zucchini in the hot oil until tender. Add garlic and cook for two more minutes. Add soyrizo, cumin, chili powder, and cayenne pepper and stir to mix ingredients. Add the vegetable broth and spinach, canned tomatoes and black soy beans. Bring to a boil and reduce heat. Simmer for 20 minutes. Take off heat and stir in Velveeta cheese until it melts and the soup becomes creamy.

Serving Size: Makes 8 one-cup servings






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