Spicy Vegetarian Taco soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Spicy Vegetarian Taco soup calories by ingredient


Introduction

Variation on the "5 Ingredient Soup." Added some more ingredients and made it in a larger quantity. Also made it a lot spicier. Variation on the "5 Ingredient Soup." Added some more ingredients and made it in a larger quantity. Also made it a lot spicier.
Number of Servings: 15

Ingredients

    3 Cans black beans
    1 large jar of canned tomatoes or 1 large can
    2 cans no sugar added Sweet Corn
    1 can Vegetable broth
    1 can Refried Beans
    1 small to medium onion coarsely chopped
    1 rib celery sliced
    1/2 Green Pepper diced
    2 Jalapeno sliced with seeds
    1 tsp Chipotle Tabasco Sauce
    1 Bay Leaf
    Cumin, Cayenne Pepper, Black Pepper, salt and Red Pepper Flake to taste.

Directions

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.