Spicy Vegetarian Taco soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 Cans black beans1 large jar of canned tomatoes or 1 large can2 cans no sugar added Sweet Corn1 can Vegetable broth1 can Refried Beans1 small to medium onion coarsely chopped1 rib celery sliced1/2 Green Pepper diced2 Jalapeno sliced with seeds1 tsp Chipotle Tabasco Sauce1 Bay LeafCumin, Cayenne Pepper, Black Pepper, salt and Red Pepper Flake to taste.
In large stockpot, over medium heat, saute onions and celery in a little oil until onions start to become clear. Reduce heat and add in all ingredients except jalapeno slices and spices. Bring temperature back up so that soup may simmer with lid on. After a few minutes of simmering start adding spices to get the taste you want. Five minutes before you want the soup to be done, add in the jalapeno slides. This will help them keep their spiciness, if you want them to be less spicy, add them in with everything else in the beginning.
Could serve with a dollop of light sour cream and tortilla chips if you like.
Makes about 15 1.5 cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user WIKIDINC.
Could serve with a dollop of light sour cream and tortilla chips if you like.
Makes about 15 1.5 cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user WIKIDINC.
Nutritional Info Amount Per Serving
- Calories: 141.8
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 480.1 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 7.6 g
- Protein: 7.8 g
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