Vegetarian Taco Soup Recipes

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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

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

SPICY VEGETARIAN TACO SOUP

I got this recipe from a co-worker. She added ground beef in hers. It is really good without it, and really quick to prepare. You could add some cheese on top and serve this with a crisp salad, and you have a great meal.

Provided by jconway520

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8



Spicy Vegetarian Taco Soup image

Steps:

  • Combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
  • Mix well.
  • Simmer covered on low heat for one hour.

Nutrition Facts : Calories 218.3, Fat 1.3, SaturatedFat 0.2, Sodium 633.4, Carbohydrate 42.7, Fiber 11.3, Sugar 4, Protein 12.6

1 (15 ounce) can red beans
1 (15 ounce) can black beans
1 (8 ounce) can Rotel Tomatoes (choose the size based on how spicy you want it)
1 (4 ounce) can green chilies
1 (8 ounce) can corn
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package ranch dressing mix
2 cups water (add more or less depending on the consistency you like)

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

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

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)

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