Vegetarian Taco Soup

"This is a quick and healthy meatless soup. I usually serve it with cornbread."
 
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photo by Ninas Mom photo by Ninas Mom
photo by Ninas Mom
photo by Samanthasaffles photo by Samanthasaffles
photo by Hadice photo by Hadice
Ready In:
1hr
Ingredients:
18
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. I did not feel like cooking this came in handy as can be. Had everything but the black beans. We loved this. Has a good spicey taste. I added some celery and bell pepper and carrots. Topped with sour cream and tortilla chips. Very Good.
     
  2. This soup is fabulous and so easy to make. All those different beans gave an interesting flavor and appearance. The seasoning with the taco mix and ranch mix was quite good. We ate on this a couple of days and then I froze the rest for later. Thanks Junebug. My family and I love this soup.
     
  3. This was wonderful! I couldn't find the kidney beans, so I added hominy instead. Topped it off with sour cream and a little cheese and it was great!
     
  4. I served this at a party and it was a big hit! It's easy to make and it tastes great.
     
  5. Very quick, very tasty, spicy, and made A LOT! Left out the green beans since I didn't have any on hand. Used Rotel with Lime and Cilantro, and Margaret Holmes Seasoned Pinto Beans un-rinsed. Topped with sour cream, sliced green onions and sharp cheddar. Ate so much I was miserable.................but couldn't wait to have it again for lunch the next day ;o)
     
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Tweaks

  1. Simple soup, easy to prepare with wonderful flavor! I used low sodium vegetable broth instead of water and cannellini beans instead of the pinto, as that is what I had on hand. Otherwise I made this recipe as directed. I sprinkled with crushed blue corn tortilla chips and a little shredded Monterey Jack cheese. We will most definitely make this again. Thank you, Junebug!
     
  2. Fantastic recipe! My husband and I temporarily have some serious diet restrictions (no dairy/eggs, meat, oil) and this is one of the few recipes that fits the bill! I've been eating it three days in a row. It's very chili like, especially since I subbed chili for taco seasoning. Thanks!
     

RECIPE SUBMITTED BY

I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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