Vegetarian Taco Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 153.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 238.3 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 12.5 g
- Protein: 12.6 g
View full nutritional breakdown of Vegetarian Taco Soup calories by ingredient
Number of Servings: 12
Ingredients
-
Black Beans, dried, 1 cup
Navy Beans, dried, 1 cup
Small Red Beans, dried, 1 cup
Onions, raw, 1 medium (2-1/2" dia), diced
Red Gold Petite Diced Tomatoes & Green Chilies, 10 oz
Jalapeno Peppers, 1 pepper, chopped
Bell peppers, diced (mix & match, yellow, red, orange, or green), 1 large
Bob's Red Mill TVP, 1 cup
Yellow Sweet Corn, Frozen, 2 cup kernels
Garlic, 3 cloves
Mrs. Dash Garlic & Herb seasoing
Mrs. Dash Southwest seasoning
Black pepper (or tri-colored pepper)
Old El Paso Taco Seasoning Mix (40% Less Sodium), 1pkg
Water (or vegie broth), optional
Tips
Water used in nutrition calculation.
Tastes great with Greek yogurt (plain), sour cream, shredded cheese, diced tomatoes/salsa, or tortilla chips on top.
Directions
Prepare dried beans per package instructions.
Saute onions in pan (use Pam spray)
Combine all ingredients in crock pot, add enough water to cover plus 1.5 to 2 inches. Stir and cook on high for 60 minutes or until taste test done.
Serving Size: makes 12 1-cup servings.
Saute onions in pan (use Pam spray)
Combine all ingredients in crock pot, add enough water to cover plus 1.5 to 2 inches. Stir and cook on high for 60 minutes or until taste test done.
Serving Size: makes 12 1-cup servings.