PLANT-BASED BLACK BEAN TACO SOUP

Plant-Based Black Bean Taco Soup image

This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.

Provided by CookingWithShelia

Categories Vegetarian Soup

Time 1h

Yield 6

Number Of Ingredients 17

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Ingredients

2 tablespoons grapeseed oil
1 medium onion, chopped
1 medium green bell pepper, cut into bite-sized pieces
1 medium red bell pepper, cut into bite-sized pieces
2 stalks celery, chopped
2 medium carrots, chopped
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, chopped
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (32 fluid ounce) container vegetable broth
2 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
¼ cup frozen corn
½ teaspoon ground cumin, or to taste
¼ teaspoon chili powder, or to taste
¼ teaspoon smoked paprika, or to taste
salt to taste

Steps:

Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 48 g, Fat 6.1 g, Fiber 16.3 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 1568.2 mg, Sugar 5.7 g