Vegetarian Taco Soup
This Vegetarian Taco Soup is a healthy mix of onion, bell pepper, fire roasted tomatoes, three types of beans and seasonings, all simmered to perfection. An easy, flavorful dinner option that's quick to make and is bound to become a new family favorite! Serve with your choice of taco toppings.
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion diced
- 1 green bell pepper diced
- 1 jalapeño seeded and minced
- 2 cloves garlic minced
- 2 cups vegetable stock
- 2 14 ounce cans fire roasted diced tomatoes
- 1 14 ounce can black beans
- 1 14 ounce can great northern beans
- 1 14 ounce can pinto beans
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Instructions
- Add the olive oil to a large heavy bottomed skillet or dutch oven set over medium heat.
- When the oil is fragrant, add the onion and saute for 3-4 minutes, or until it’s tender and just starting to brown.
- Add the bell pepper, jalapeño, and garlic and cook for an additional minute.
- Deglaze the pan by adding the vegetable stock and gently scraping the bottom of the pan to release any browned bits.
- Add the remaining ingredients (diced tomatoes, black beans, great northern beans, pinto beans, chili powder, cumin, garlic powder, salt, paprika, and oregano).
- Bring the soup to a boil and then reduce the heat to low and simmer for an additional 5 minutes, or until your desired thickness.
- Serve the soup with your desired toppings. Store any leftover soup in an airtight container in the fridge for up to three days.
