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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 418.1
  • Total Fat: 13.7 g
  • Cholesterol: 17.2 mg
  • Sodium: 944.2 mg
  • Total Carbs: 60.1 g
  • Dietary Fiber: 14.1 g
  • Protein: 16.4 g

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

Submitted by: YARACHANDRA

Introduction

Super quick and easy; tons of fiber and protein per serving; and you can reduce calories by almost half by eliminating the cheese, sour cream, and tortilla chips. Super quick and easy; tons of fiber and protein per serving; and you can reduce calories by almost half by eliminating the cheese, sour cream, and tortilla chips.
Number of Servings: 10

Ingredients

    1 (28 oz) can crushed tomatoes
    1 (28 oz) can water
    1 (15 oz) can kidney beans, drained and rinsed
    2 (15 oz) cans pinto beans, drained and rinsed
    1 (15 oz) can corn, drained and rinsed
    1 (4 oz) can chopped green chilies
    1/2 to 1 (1.25 oz) packet taco seasoning mix

    Optional:
    Tortilla chips, crushed
    Reduced-fat sour cream
    Shredded Mexican-blend cheese

Directions

1. Combine all ingredients in large pot
2. Bring to a boil
3. Reduce heat and simmer for about 20 minutes
4. Remove from heat, spoon into bowls and top with optional ingredients
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Optional: mix in about 1/8 cup shredded cheese, 1 tbsp reduced-fat sour cream, and 0.5 oz crushed tortilla chips per serving (included in nutritional info)
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Makes 8-10 servings
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Notes:
1. Rinse the beans and corn to reduce the sodium
2. Try using different kinds of beans

Number of Servings: 10

Recipe submitted by SparkPeople user YARACHANDRA.






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