Vegetarian taco soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 308.0
  • Total Fat: 10.5 g
  • Cholesterol: 27.7 mg
  • Sodium: 850.3 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 9.0 g
  • Protein: 14.2 g

View full nutritional breakdown of Vegetarian taco soup calories by ingredient
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Number of Servings: 9


    1 cup raw barley
    1 onion
    2 tsp olive oil
    2 tbsp taco seasoning (equal parts onion powder, garlic powder, oregano, cumin, and chili powder)
    15 oz can chili-ready canned tomatoes (or regular and add some chili powder)
    15 oz canned corn, drained
    2 cups cooked kidney beans
    6 cups beef broth (I make mine with "better than bouillon"). If you are a real vegetarian, you can obviously choose vegetable broth instead.

    9 oz Baked Tostito's Scoops
    2 1/4 cups grated colby jack cheese
    9 tablespoons light sour cream


Saute onion in a the olive oil. Add taco seasoning, barley, and the beef broth. Cook until barley is soft (if you use "quick" barley it'll only take 10 minutes). Add tomato, beans and corn. Cook until heated through. Each one-cup serving should be topped with 1/4 cup grated cheese and 1 Tbsp of the light sour cream. Serve with one ounce (about 15 chips) of baked tortilla chips.

Number of Servings: 9

Recipe submitted by SparkPeople user GABESMOMMA.

TAGS:  Vegetarian Meals |

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