Vegetarian Taco Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 152.8
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 751.6 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.6 g

View full nutritional breakdown of Vegetarian Taco Soup calories by ingredient


Introduction

I know the creamed corn sounds a little yucky, but trust me, it just thickens the soup and makes it hearty—your kids will never know it’s in there!
 I know the creamed corn sounds a little yucky, but trust me, it just thickens the soup and makes it hearty—your kids will never know it’s in there!
Number of Servings: 15

Ingredients

    6 oz soy crumbles (Morningstar Farms)
    1 pkt taco seasoning mix
    1 can diced green chilies
    1 can diced tomatoes
    1 can tomatoes w/chilies
    1 can creamed corn
    1 can regular corn
    1 can black beans
    1 can kidney beans
    1 can chili beans in sauce

Directions

In a very large pan, mix the soy crumbles and the taco seasoning (don’t add water). Drain and rinse the black and kidney beans before adding, but add liquid from all of the other items.

Heat through and serve. This works very well as a crock pot dish. Just throw in all the ingredients in and leave it cooking while you run off to other things. It has been popular at potlucks.

Makes about 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user SELVAGEEDGE.