Vegetarian Taco Soup Recipes

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VEGETARIAN TACO SOUP

This recipe is adapted from a meat-based taco soup published in Southern Living's 1999 Annual Cookbook. Inexpensive, simple, fast to assemble and clean up. This is a hearty, nutritious meal that doesn't sacrifice taste for ease of preparation.

Provided by LeLeLive

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14



Vegetarian Taco Soup image

Steps:

  • Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
  • Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
  • Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
  • Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
  • Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
  • Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
  • Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.

Nutrition Facts : Calories 425.3, Fat 3.2, SaturatedFat 0.5, Sodium 475.2, Carbohydrate 82.5, Fiber 20.3, Sugar 12.7, Protein 21.1

1 (15 1/2 ounce) can pinto beans
1 (15 1/2 ounce) can dark red kidney beans
1 (15 1/2 ounce) can corn
2 (14 1/2 ounce) cans green beans
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes with juice
1 (10 ounce) can diced tomatoes with green chilies
12 ounces beer
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope ranch dressing mix
6 corn tortillas
vegetable oil
salt, to taste
cheddar cheese, to taste (optional)

VEGETARIAN TACO SOUP

Make and share this Vegetarian Taco Soup recipe from Food.com.

Provided by Junebug

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 18



Vegetarian Taco Soup image

Steps:

  • Drain and rinse first six ingredients in a large colander.
  • Put in a crockpot or large pot.
  • Add all other ingredients, stirring to mix well.
  • Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (15 ounce) can navy beans
1 (15 ounce) can black-eyed peas or 1 (15 ounce) can purple hull peas
1 (15 ounce) can green beans
1 (15 ounce) can corn
1 small onion, chopped
1 (14 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
2 cups water
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
sour cream
grated cheese
picante sauce or Tabasco sauce
sliced jalapeno
green onion
crushed tortilla chips or Fritos corn chips

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

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

VEGETARIAN WEIGHT WATCHERS TACO SOUP

I believe this soup is only 1 point, but check to be sure. I have seen all kinds of variations of this recipe but none that are vegetarian. My whole family loves this one. We add a couple of Fritos to top, a small tab of sour cream and a sprinkle of cheese.

Provided by Momma Emi

Categories     Beans

Time 6h5m

Yield 12 serving(s)

Number Of Ingredients 11



Vegetarian Weight Watchers Taco Soup image

Steps:

  • Throw all ingredients in a crock pot and cook for 6 hours on low. You can also cook for an hour on the stove.

Nutrition Facts : Calories 206.7, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.7, Sodium 407.9, Carbohydrate 37.9, Fiber 9.5, Sugar 3.4, Protein 10.1

1 (15 ounce) can white beans
1 (15 ounce) can garbanzo beans
1 (15 ounce) can stewed tomatoes
1 (15 ounce) can navy beans
1 (15 ounce) can kidney beans
1 (8 ounce) can corn
1/2 onion
1 (1 1/4 ounce) packet taco seasoning
1 (1 ounce) packet ranch dressing
1 coleslaw mix
16 ounces vegetable broth

SLOW COOKER VEGAN TACO SOUP

A new twist on chicken taco soup both for those vegetarians/vegans out there, or those simply trying to eat less meat. This is a very budget friendly and filling meal that will please even the pickiest eater!

Provided by toxic4brit

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Taco Soup Recipes

Time 5h15m

Yield 6

Number Of Ingredients 14



Slow Cooker Vegan Taco Soup image

Steps:

  • Combine three-bean mix, black beans, pinto beans, corn, tomatoes, tomato sauce, onion, green chile peppers, green bell pepper, taco seasoning, and garlic in a slow cooker. Add beer and give mixture a good stir.
  • Cook on Low until flavors combine, 5 to 9 hours. Serve topped with crushed tortilla chips and green onions.

Nutrition Facts : Calories 396.2 calories, Carbohydrate 72.6 g, Fat 1.9 g, Fiber 18 g, Protein 19.1 g, SaturatedFat 0.4 g, Sodium 2256.7 mg, Sugar 9 g

2 (16 ounce) cans three-bean mix, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 onion, diced
1 (6 ounce) can diced green chile peppers
1 green bell pepper, diced
1 (1.25 ounce) package taco seasoning mix
4 cloves garlic, minced
1 (12 fluid ounce) can or bottle beer
½ cup crushed tortilla chips, or to taste
¼ cup chopped green onions, or to taste

EASY SLOW COOKED VEGETARIAN TACO SOUP

This recipe was one of many given to us in a pretty recipe box at my wedding shower. Easy and delicious, this comforting, aromatic soup is perfect for cold winter days. We like it with salad and quesadillas for a simple, delicious Mexican meal.

Provided by Recipe Junkie

Categories     Vegan

Time 3h15m

Yield 2 quarts

Number Of Ingredients 10



Easy Slow Cooked Vegetarian Taco Soup image

Steps:

  • Combine all ingredients in slow cooker.
  • Simmer for three or more hours.
  • Serve with grated cheese, tortilla chips, extra fresh cilantro and diced onions, shredded cabbage or diced radishes.

Nutrition Facts : Calories 369.9, Fat 2.8, SaturatedFat 0.4, Sodium 2622.4, Carbohydrate 87.5, Fiber 8.4, Sugar 6.2, Protein 14

3 (15 ounce) cans Mexican-style diced tomatoes
1 1/2 cups frozen corn
1 (15 ounce) can ranch-style pinto beans
1 (4 ounce) can of chopped green chilies
1 large onion, chopped fine
1 tablespoon fresh cilantro
2 tablespoons powdered broth
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon thyme

VEGETARIAN TORTILLA SOUP

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Provided by DSYLVAN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 12



Vegetarian Tortilla Soup image

Steps:

  • Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  • Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

VEGAN TACO SOUP

Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!

Provided by Valerie Riley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 38m

Yield 4

Number Of Ingredients 13



Vegan Taco Soup image

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
  • Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 86.7 g, Fat 27.4 g, Fiber 20.4 g, Protein 17.4 g, SaturatedFat 3.3 g, Sodium 1823 mg, Sugar 16.5 g

1 tablespoon olive oil
1 onion, chopped
2 cups chopped mushrooms
2 ½ (11.5 ounce) cans tomato juice
2 cups vegetable broth
2 cups frozen corn
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, seeded and diced
1 (4 ounce) can sliced black olives
3 tablespoons homemade taco seasoning
2 teaspoons chopped fresh cilantro
2 avocados, halved and pitted

QUICK VEGETARIAN TACO SOUP

This soup is full of fiber and protein and low in fat. It is 2-3 WW points per cup and very filling. Adapted from weightwatchers.com message board.

Provided by KelBel

Categories     Beans

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 9



Quick Vegetarian Taco Soup image

Steps:

  • Saute onions in a large stock pot.
  • Combine 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
  • Add the taco mix. Bring the soup up to just a boil.
  • Cover and simmer for 1 hour.

1 large onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 cups whole kernel corn
1 (15 ounce) can vegetable broth
1 (15 ounce) can black beans
1 (15 ounce) can white beans
1 (16 ounce) can fat-free refried beans
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can diced tomatoes

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Bake at 375 for 15 minutes. Place tortilla strips on a rimmed baking sheet. Drizzle with olive oil (or spritz with water if oil-free), then sprinkle with spices. Toss gently to evenly disperse spices. Bake in preheated 375 oven for 15 minutes, until crunchy and golden. Set the baked tortilla strips in a bowl to the side.
From debraklein.com

SLOW COOKER VEGETARIAN TACO SOUP RECIPE (VEGAN OPTION)
This Mexican-inspired vegetarian taco soup recipe with kidney beans, pinto beans, and black beans is easy, deliciously satisfying, and quick to prepare (you really just dump everything in the crock pot).It's a set-it-and-forget-it kind of recipe packed with fiber, protein, and low-glycemic carbohydrates that is nearly fat-free and perfect for busy lifestyles.
From thespruceeats.com

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #soups-stews     #vegetables     #mexican     #easy     #vegetarian     #crock-pot-slow-cooker     #stove-top     #dietary     #equipment

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