Vegetarian Black Bean Taco Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 15 |
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I swiched around ingredients from several recipes to come up with this version of a vegetarian taco soup. I like black beans best, but you can throw in whatever you like. This is my fall - back recipe when I need something qick and easy - yet good enough for company. Dress the finished soup however you like - sour cream, cheddar cheese, or crushed tortilla chips go great with it - but on its own this soup is filling and nutritios and very low fat. Ingredients:
1 medium onion, finely chopped |
1 teaspoon minced garlic |
1 teaspoon vegetable oil or 1 teaspoon olive oil |
3 (15 1/2 ounce) cans black beans, rinsed and drained or 6 cups cooked black beans |
2 (14 1/2 ounce) cans diced tomatoes and green chilies |
2 (14 1/2 ounce) cans diced tomatoes |
1 (16 ounce) bottle pace picante sauce, i use medium |
1 (1 ounce) packet taco seasoning |
1 (1 ounce) packet ranch dressing mix |
1 (12 ounce) bottle beer |
Directions:
1. Saute onion and garlic in oil until soft.
2. Add next seven ingredients and simmer for 30 minutes.
3. Serve with your favorite toppings or by itself with crusty bread and a salad for an easy filling vegetarian meal!
4. This can also be thrown into a crockpot in the morning and cooked for 7 to 10 hours.
5. Leftovers freeze well and are great for lunches.
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