Vegetarian Taco Soup (Inspired by Megs Makeover Taco Soup on SparkPeople)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.2
  • Total Fat: 10.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 995.0 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 8.4 g
  • Protein: 14.6 g

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If you want lower sodium make sure to buy low sodium products and make your own taco seasoning. If you want lower sodium make sure to buy low sodium products and make your own taco seasoning.
Number of Servings: 6


    Olive Oil
    Tofu-extra firm, crumbled
    3/4 cup onion, yellow, chopped
    2 cloves garlic, diced
    1 package taco seasoning (or create your own for less sodium)
    14 oz tomato sauce
    10 oz diced tomatoes with green chilies
    14 oz dark kidney beans
    1 cup water
    1 cup chopped peppers (green, red, yellow)
    2 jalapenos, chopped
    1/2 cup garbanzo beans, smashed


Wring the tofu of water by taking it out of package and pat dry with a paper towel. Put it between more paper towels and put it between two plates for 30 minutes. Unevenly cut up the tofu to look like ground beef. Fry the tofu for a couple minutes. Add garlic and onion. Add the taco seasoning (or spices) and mix for 1 minute. Add tomato sauce and continue stirring for 1 minute. Add diced tomatoes, kidney beans, and water. Simmer for 10 minutes. Add chopped peppers and smashed garbanzo beans. Simmer for 5 minutes.

Garnish with chopped cilantro, sour cream, or cheese!

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DOCA0301.

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