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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,215.1 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 11.5 g

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

Submitted by: KTGIRLIE


Number of Servings: 10

Ingredients

    1 can pinto beans
    1 can black beans
    1 can corn
    2 cans diced tomatos with chilis
    1 packet Hidden Valley Ranch Seasoning Mix
    1 packet taco seasoning
    1 bag Morning Star Crumbles
    2 medium raw onions
    1 jalapeno (optional)

Directions

Sautee onions, chopped jalapeno (optional), crumbles, taco seasoning, hidden valley ranch seasoning and 1 cup water.

Add all other ingrediants without draining. Bring to boil and simmer for 30 minutes.

May want to add garlic and chili powder.

Number of Servings: 10

Recipe submitted by SparkPeople user KTGIRLIE.






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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    Tastes delicious! If your worried about the sodium content, I cut it back by using lower sodium taco seasoning, frozen corn instead of canned, and 1 can of no salt added diced tomatoes...and it's still great! - 12/17/08

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  • 5 of 5 people found this review helpful
    Nice recipe! Just a tip for those who want to reduce sodium. Replace 'taco seasoning' packets with chili powder, garlic powder and cumin. Then only add sea salt to taste for the recipe. If you keep those staples on your shelf you will never buy taco seasoning again. It is soooo much tastier! :) - 9/15/10

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  • Very Good
    2 of 2 people found this review helpful
    made in crockpot and topped with light sour cream and fresh cilantro. much better than i expected. crush about 4 tortilla chips on top and it's hard to have just one serving! - 9/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    So very good. Didn't even notice it wasn't the "real deal" that's made with hamburger meat. We topped ours with tortilla chips, low fat cheese, light sour cream and salsa. We are attempting a vegetarian way of life so this recipe will be in our meal rotation. Thanks for a yummy easy recipe. :) - 12/1/11

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe is easy, filling, and very yummy! I sprinkle 1/2 oz broken tortilla chips on top for an added crunch. It's perfect to warm you up on a cold winter night! - 1/17/09

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  • just threw this together for lunch today- I had to swap pink beans for pinto beans - allergy...And I didn't have the crumbles so I used 90% lean ground beef - also allergic to turkey...still heating up but smells delicious
    - 2/25/14

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  • What exactly is a 'Morning Star Crumble?' - 10/10/13

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  • I've had this recipe for years. My cousin got it from someone at a Weight Watchers meeting. It has been a family favorite since we first tried it. I haven't made it for a while. Thanks for reminding me! - 6/2/13

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  • Just made this tonight, it's fantastic! - 5/4/13

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  • This recipe is very tasty. My teenage boys love it! - 10/30/12

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  • Delicious! I think this is going to replace my crockpot chili on Football Sundays! - 9/17/12

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  • So yum.........great the next day. - 6/27/11

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  • Great soup- could also be used as a dip probably. Served it with fresh cilantro and tortilla chips. One bowl was extremely filling. Will be making this again! - 3/31/11

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  • Wonderful!! I make this all the time! - 3/13/11

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  • This dish was savory and delicious, I served it was with some baked tortilla chips for an added crunch! - 1/3/11

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  • taste fab, i added it to my cookbook. - 11/8/10

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  • This is really good and filling. I made my own Ranch and Taco seasoning mixes from Allrecipes.com, using just 1 tsp salt. Next time I'll start with no salt and add if needed. Also used 1 cup of dry tvp instead of frozen meat alternative, and added 1tsp chipotle chili powder for extra heat and smoke. - 11/6/10

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  • I just made this. It is delicious. Will make it again. - 10/4/10

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  • I used LAMPSFAN's suggestion to use those spices instead of season. Bush's makes low sodium pinto and black beans that have 50% less sodium and its only about 10-15 cents more a can.
    boil ancho and guallijo chiles use broth and i used hominy instead of regular corn to make it more like pozole - 9/26/10

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  • Tasted just like regular taco soup, and I can't believe how easy this was to make, just open a few cans and that's it! I bet this would be good with "chicken" as well. Thanks for posting! - 8/12/10

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  • Incredible!
    0 of 1 people found this review helpful
    My husband got his recipe from Paula Dean. Made it veggie for me. He adds serrano in his. I had a small amount of corn chips in bottom of bowl and 1tbsp of no-fat sour cream. It was my treat night. - 7/25/10

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  • This was a very good recipe. I forgot the crumbles (they are in the freezer still), but it was still very good. Definitely a repeat. - 5/13/10

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  • Great!!! Thanks for the recipe. I topped it with Sour cream and lettuce which gave it crunch, with out calories of tortillas.. And only used 1/2 pack of taco seasoning. - 1/7/10

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  • Oh yum! Had this for dinner tonight and can't wait to have it again for lunch tomorrow! I used TVP instead of morningstar crumbles and only kidney beans. I will be making this again! Thanks! - 10/5/09

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  • This was super easy and good. I cut the onion down by half and only used black beans but it still turned out yummy. - 5/5/09

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