Taco Soup (vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 192.8
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 240.5 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 8.5 g
- Protein: 8.2 g
View full nutritional breakdown of Taco Soup (vegetarian) calories by ingredient
Introduction
This is a huge pot of Vegetarian Taco Soup, make this ahead and freeze for fast wholesome lunch/dinner. This is a huge pot of Vegetarian Taco Soup, make this ahead and freeze for fast wholesome lunch/dinner.Number of Servings: 16
Ingredients
* Onions, raw, 3 cup, chopped (remove)
* Red Ripe Tomatoes, 6 Italian tomato (remove)
* Yellow Sweet Corn, Frozen, 3 cup kernels (remove)
* Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
* Beans, black, 2 cup (remove)
* Beans, pinto, 2 cup (remove)
* Beans, red kidney, 2 cup (remove)
* *Brown Rice, medium grain, 4 cup (remove)
* Water, tap, 10 cup (8 fl oz) (remove)
* *Cumin seed, 2 tsp (remove)
* Pepper, red or cayenne, .5 tsp (remove)
* Paprika, .5 tsp (remove)
* Chili powder, 1 tsp (remove)
* *Old El Paso Taco Seasoning, 4 tsp (remove)
Directions
Chop onions and saute in large soup pan until soft. Add frozen corn, chopped yellow pepper and diced tomatos. Stir in seasonings and heat til hot stirring often. Add water, beans and rice. Bring to boil.
Makes 16 2 cup servings.
I use a dried bean mix with a variety of beans in it that I have pre-cooked and rinsed so that we keep the sodium level down.
Makes a whole meal. Great with salad. I garnish mine with 1/4 cup of feta.
Number of Servings: 16
Recipe submitted by SparkPeople user WALKINDIVA.
Makes 16 2 cup servings.
I use a dried bean mix with a variety of beans in it that I have pre-cooked and rinsed so that we keep the sodium level down.
Makes a whole meal. Great with salad. I garnish mine with 1/4 cup of feta.
Number of Servings: 16
Recipe submitted by SparkPeople user WALKINDIVA.