VEGAN TACO SOUP

Vegan Taco Soup image

Threw this together one night to use up some leftovers and knew after the first taste that I'd make it again repeatedly! I love that it's really easy to adjust ingredients to taste and use what's available in the pantry/fridge currently. I've also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I'd had them!

Provided by Valerie Riley

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 38m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cups chopped mushrooms
2 ½ (11.5 ounce) cans tomato juice
2 cups vegetable broth
2 cups frozen corn
2 cups cooked rice
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, seeded and diced
1 (4 ounce) can sliced black olives
3 tablespoons homemade taco seasoning
2 teaspoons chopped fresh cilantro
2 avocados, halved and pitted

Steps:

Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

Nutrition Facts : Calories 599.9 calories, Carbohydrate 86.7 g, Fat 27.4 g, Fiber 20.4 g, Protein 17.4 g, SaturatedFat 3.3 g, Sodium 1823 mg, Sugar 16.5 g

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