Vegetarian Taco Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 804.2 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.6 g

View full nutritional breakdown of Vegetarian Taco Soup calories by ingredient
Report Inappropriate Recipe

Submitted by: PANDYGAL


Serve with a little bit of cheese and some tortilla chips. Serve with a little bit of cheese and some tortilla chips.
Number of Servings: 10


    2 tbsp olive oil
    1 onion, chopped
    2 carrots, grated
    1 green bell pepper, chopped
    2 tbsp garlic

    2 cups water

    1/2 bunch (1/2-3/4 cups chopped) cilantro
    1 can crushed tomatoes
    1 can pinto beans
    1 can black beans
    1 bag/2 cups frozen corn

    Spices to taste:
    1 tsp Cumin
    1/2 tsp Cardamom
    2 tsp salt


Makes approx. 10 1-cup servings
Heat the oil in a large stock pot, add vegetables and cook until onions are translucent and peppers are soft. Add 2-3 cups of water and let it heat.
Chop the cilantro and stir it in. Then add the frozen corn, tomatoes, and beans. Add desired spices and let simmer until the corn is cooked--20 minutes

Number of Servings: 10

Recipe submitted by SparkPeople user PANDYGAL.


Rate This Recipe