vegan taco tortilla soup recipe

Vegan Taco Soup

Welcome to another installation of soup recipes with nacfoadventure!

BECAUSE SOUP SEASON!

Winter isn’t my favorite because of snow and skiing and cozy nights and Christmas movie nights on the couch (well… maybe all of those are pretty great)… but it’s also because it’s the perfect time of year for throwing yummy vegetables and plants into a pot and making easy delicious meal.

Soup can be cooked fairly easily and quickly.

It’s easily customizable.

There’s so many different varieties.

You can even cook it all day in a slow cooker and chow down once you get home from work or winter activities.

It’s seriously one of the easiest meals.

But just because it’s easy, doesn’t mean you have to sacrifice flavor and nutrition.

This soup has a southwest style twist. It has everything… vegetables. Proteins. Spice. Color. It doesn’t require much preparation, and can easily be made easier when buying canned beans and corn. However, it can be made more sustainable if you buy fresh corn, and if you cook bulk beans.

When cooking this recipe, I decided to throw in some kale that was on the verge of going bad, and it added a great green color to this beautiful soup.

So remember when trying this recipe, don’t be afraid to branch out to vegetables that may be on the verge of going bad. Experiment and eat the benefits.

cooking vegan taco tortilla soup recipe

Description: Vegan Taco Soup

Diet: Plant- Based, Vegan, Nut-Free, Dairy- Free

Ways to make low-waste: buy fresh bulk veggies, buy sauces in aluminum cans

Recipes makes: 5 servings

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30  minutes

Ingredients:

1 cup of black beans

1 cup of cooked corn

2 fresh roma tomatoes

1/2 large bell pepper (red)

1 handful of cilantro

1 cup of kale

1/2 jalapeno

1/2 sweet onion

1/2 lime

1/2 cup of enchilada sauce

Garlic

Salt

Pepper

Chili powder

3 cups water

Tortilla Chips

Hot sauce

How-To:

Chop vegetables

Add onions, tomatoes, bell peppers, and cilantro to an oiled pot on medium heat

Let cook until tender

Add enchilada sauce, jalapenos,, lime juice, and 3 cups of water to pot

Bring pot to a simmer

Add cooked black beans and corn.

Toss in chopped kale

Let soup simmer for 10 minutes

Serve in bowl with tortilla chips and hot sauce as garnish. Or serve over Mexican rice for more substance.

Your full-time plant eater and soup lover,

AJ

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