Vegetarian Taco Soup


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 204.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 624.0 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 29.6 g
  • Protein: 11.6 g

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

Tasty, and so EASY to prepare! If you can open a can, you can make this soup! Tasty, and so EASY to prepare! If you can open a can, you can make this soup!
Number of Servings: 8

Ingredients

    1 can black beans
    1 can red beans
    1 can great norhern beans (you can actually choose any variety of beans, just use three cans)
    1 can diced tomatoes
    1 can diced tomatoes with green chilis
    1 can corn (drained)
    1/2 pkt taco seasoning
    1/2 pkt dry ranch dressing mix

Directions

Open all of the cans, empty into large pot (or crock pot).
Add 1/2 pkt of taco seasoning. (or to taste)
Add 1/2 pkt of ranch dressing mix (or to taste)

Cook until heated through. About 15 minutes on med-hi or just throw it all in the crockpot in the morning, it's totally ready by lunch.

If you'd like you can add sourcream, cheese, hot sauce, etc for toppings. Can also be used as a "chili" base for a taco salad.

I do try to use the "low sodium" version of as many of the ingredients as you can to reduce the sodium level.

The soup is so low cal you can splurge with a nice large piece of french bread or cornbread too!

Number of Servings: 8

Recipe submitted by SparkPeople user IKYLILGRL.

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