Vegetarian Black Bean Taco Soup Recipes

VEGETARIAN BLACK BEAN SOUP

"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Vegetarian Black Bean Soup image

Steps:

In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender., Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

Nutrition Facts : Calories 173 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 818mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

Ingredients

1 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) vegetable broth, divided
2 cans (15 ounces each) black beans, rinsed and drained
1 cup diced peeled potato
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 to 1/2 teaspoon hot pepper sauce
2 green onions, sliced

VEGETARIAN BLACK BEAN SOUP

Provided by Food Network

Categories appetizer

Time 6h25m

Yield 6 servings

Number Of Ingredients 8

Vegetarian Black Bean Soup image

Steps:

On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.

Ingredients

2 cups organic dried black beans
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
4 cloves garlic, diced
Salt and freshly ground black pepper
Cumin
1/2 cup Sherry

VEGETARIAN BLACK BEAN TACO SOUP

I swiched around ingredients from several recipes to come up with this version of a vegetarian taco soup. I like black beans best, but you can throw in whatever you like. This is my fall - back recipe when I need something qick and easy - yet good enough for company. Dress the finished soup however you like - sour cream, cheddar cheese, or crushed tortilla chips go great with it - but on its own this soup is filling and nutritios and very low fat.

Provided by Kalija

Categories One Dish Meal

Time 1h

Yield 12 cups, 12 serving(s)

Number Of Ingredients 10

Vegetarian Black Bean Taco Soup image

Steps:

Saute onion and garlic in oil until soft.
Add next seven ingredients and simmer for 30 minutes.
Serve with your favorite toppings or by itself with crusty bread and a salad for an easy filling vegetarian meal!
This can also be thrown into a crockpot in the morning and cooked for 7 to 10 hours.
Leftovers freeze well and are great for lunches.

Nutrition Facts : Calories 203.7, Fat 1.2, SaturatedFat 0.2, Sodium 654.5, Carbohydrate 37.3, Fiber 11.3, Sugar 4.1, Protein 11.6

Ingredients

1 medium onion, finely chopped
1 teaspoon minced garlic
1 teaspoon vegetable oil or 1 teaspoon olive oil
3 (15 1/2 ounce) cans black beans, rinsed and drained or 6 cups cooked black beans
2 (14 1/2 ounce) cans diced tomatoes and green chilies
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) bottle Pace Picante Sauce, I use medium
1 (1 ounce) packet taco seasoning
1 (1 ounce) packet ranch dressing mix
1 (12 ounce) bottle beer

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VEGETARIAN TORTILLA SOUP RECIPE

Web Mar 3, 2021 Option 1) Chili peppers + blender (most authentic) First, we’ll toast the peppers in a dry skillet to bring out their flavor, then we’ll …
From cookieandkate.com
4.9/5 (133)
Calories 408 per serving
Category Soup

If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.

Vegetarian Black Bean Taco Soup Recipes

VEGETARIAN BLACK BEAN SOUP

"This chunky soup is chock-full of hearty ingredients like potatoes and black beans," notes Heather Baldry of Knoxville, Tennessee. "The tasty vegetable broth is a nice change from chicken or beef."

VEGETARIAN BLACK BEAN SOUP

VEGETARIAN BLACK BEAN TACO SOUP

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