Low Carb Vegetarian Taco Soup

Name: Low Carb Vegetarian Taco Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 tbsp vegetable oil6 medium chopped mushrooms1 medium zucchini, chopped3 cloves garlic, minced12 oz. soyrizo (Vegetarian Mexican sausage)2 tsp ground cumin 1 tbsp chili powder1/2 tsp cayenne pepper or chili flakes4 cups vegetable broth1 cup frozen spinach1 14.5 oz can chopped tomatoes with jalapenos15 oz black soy beans4 oz Velveeta cheese, diced

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

Servings Per Recipe: 8

Nutritional Info Amount Per Serving