Taco soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 297.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 329.3 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 16.1 g
- Protein: 17.1 g
View full nutritional breakdown of Taco soup calories by ingredient
Introduction
It's like black bean tacos, but in a soup form. Serve with tortilla chips and cheese or put some lettuce and sour cream (or guacamole) on top for something a little more like a taco salad. The options are endless! It's like black bean tacos, but in a soup form. Serve with tortilla chips and cheese or put some lettuce and sour cream (or guacamole) on top for something a little more like a taco salad. The options are endless!Number of Servings: 4
Ingredients
-
3.25 cup black beans (from 0.75 cup dried)
3+ cups of water
1 large onion, diced
2 celery stalks, diced
1 can salt-free corn (drained, rinsed)
1 small can chopped tomatoes (230g)
1 bell pepper (any colour), diced
1 cup spinach, roughly chopped
3 bay leaves
1 Tbsp cumin
1 Tbsp chili powder
salt to taste
Tips
Any colour of bell pepper is fine, but if you would like a more colourful soup, choose orange or green because there's already some red and yellow.
This soup could be prepared using tinned beans as well, which would significantly cut the cooking time. Soaking the beans the day before would also decrease the cooking time. Alternatively, this would probably work well in a slow cooker with pre-soaked beans.
All of the vegetable dicing can be done while the beans are being hydrated.
Directions
1. Prepare the beans. Wash the beans in a medium-large pot, then add about 3 cups of water and the bay leaves to the pot. Cover and bring the contents to a boil for 30 minutes.
While the beans are boiling, you might want to check on them every so often to make sure they are not burning (add water as necessary) and also to skim off the foam that forms on top of the water.
2. When the beans have been boiling for 30 minutes, add the onion and celery, then return the pot to boil for another 10 minutes.
3. Add the corn, tomatoes, bell peppers and spices. Cook for another 10 minutes until the beans are almost tender.
4. Add the spinach and cook for another 2 minutes or so until wilted.
5. Remove the bay leaves.
Serving Size: makes 4 ~2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TREWESTERRE.
While the beans are boiling, you might want to check on them every so often to make sure they are not burning (add water as necessary) and also to skim off the foam that forms on top of the water.
2. When the beans have been boiling for 30 minutes, add the onion and celery, then return the pot to boil for another 10 minutes.
3. Add the corn, tomatoes, bell peppers and spices. Cook for another 10 minutes until the beans are almost tender.
4. Add the spinach and cook for another 2 minutes or so until wilted.
5. Remove the bay leaves.
Serving Size: makes 4 ~2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TREWESTERRE.