Plant-based Taco Soup
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 641kcal
Ingredients
- 1 onion diced
- 3 cloves garlic crushed
- 2 15 oz. cans black beans drained and rinsed
- 2 15 oz. cans kidney beans drained and rinsed
- 1 cup dry lentils
- ½ cup wild rice blend
- 1 cup corn
- 2 15 oz. cans diced tomatoes with juice
- 15 oz. tomato sauce
- 4 oz. diced green chilis
- 8 cups vegetable broth
- 2 Tbs. chili powder
- 1 Tbs. cumin
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. crushed red pepper flakes
- ½ tsp. dried oregano
- 1 tsp. paprika
- salt & pepper to taste
Instructions
- Cook the onion and garlic until soft. Add a bit of water if it sticks.
- Add remaining ingredients and cook on the stove at a simmer for 45 minutes.
Nutrition
Calories: 641kcal | Carbohydrates: 120g | Protein: 39g | Fat: 4g | Saturated Fat: 1g | Sodium: 1964mg | Potassium: 2159mg | Fiber: 39g | Sugar: 13g | Vitamin A: 2592IU | Vitamin C: 31mg | Calcium: 196mg | Iron: 14mg