Vegetable Taco Soup

This vegetable taco soup is one of my meal plan favorites – so simple, so yummy, so versatile! You can modify the recipe to include other foods – see swaps below.

Here are some swaps to include:

• Add ground beef: Before sautéing vegetables, brown one pound of ground beef in 1 tablespoon of olive oil. Proceed with the recipe as directed.
• Black beans >> lentils or kidney beans
• Zucchini >> sweet potato or mushrooms

Time

Prep Time 30 mins
Total Time 50 mins
Makes 6 servings

Ingredients

• 1 Tbs olive oil

• 1 onion, chopped

• 3 cloves garlic, chopped

• 2 red bell peppers, chopped (green or yellow work too)

• 3 zucchini, chopped

• 3 carrots, peeled and chopped

• 2 Tbs ground cumin

• 2 tsp chili powder 1 (28 oz.) can crushed tomatoes

• 3 cup vegetable broth

• 1 (14.5 oz.) can of black beans, rinsed and drained

• salt, to taste

• 1 lime, cut into wedges

• 1/4 cup fresh cilantro, chopped

• 1/2 avocado, diced

• hot sauce

Directions:

Prep

• Chop onion, garlic, peppers, zucchini, and carrots.
• Drain black beans.
• Chop cilantro and dice avocado.

Make

• Sauté onions and garlic gently in olive oil until soft and fragrant.
• Add peppers, zucchini, carrots, cumin, and chili powder to pot and
  continue to sauté over low heat until vegetables have softened about 5 minutes.
• Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.
• Stir in beans. Season with salt. Remove from heat and cover until ready to serve.
• Ladle the vegetable taco soup into bowls and garnish with lime juice, cilantro, avocado, and hot sauce.

Enjoy 🍲

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Recipe Source: Living Plate RX

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