Vegetarian Taco Soup

Vegetarian Taco Soup

Vegetarian Taco Soup – Chinese Food

Vegetarian Taco Soup Recipes

INGREDIENTS

8
  • 1 (15 ounce) can black-eyed peasor 1 (15 ounce) can purple hull peas
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can corn
  • 1 (15 ounce) can navy beans
  • 1 (10 ounce) can Rotel Tomatoes
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can pinto beans
  • 1 small onion, chopped
  • 1 (14 ounce) can tomato sauce
  • 1 (1 ounce) package ranch dressing mix
  • 2 cups water
  • 1 (1 1/4 ounce) package taco seasoning mix

DIRECTIONS

  1. Drain and rinse first six ingredients in a large colander.
  2. Put in a crockpot or large pot.
  3. Add all other ingredients, stirring to mix well.
  4. Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

This is a quick and healthy meatless soup. I usually serve it with cornbread.

 


Reviews – Vegetarian Taco Soup Recipes

This was a good soup, and pretty easy to prepare. I found I personally don’t like the flavor of black-eyed peas, so I would leave them out if I made this again. The ranch dressing is what makes this soup good–don’t skimp on that. I rinsed my beans so it wasn’t too salty. I didn’t have pinto or navy beans, so I used a can of white kidney (cannellini) beans, and the rest was black beans. I served with a dollop of fat free sour cream on top and that was really good.

This soup was very good, I didn’t have navy beans or black-eyed peas, so I used butter beans and kidney beans for those two. Other than that no changes. Both me and DH liked it. Added shredded cheddar cheese on top with some crackers and tobasco. Perfect on a cold rainy night like tonight.

very good, and so easy. My super-carnivore husband ate two bowls and loved it. I wanted to serve the rest for lunches during the week, so I had to hide it! It was too spicy for my kids, so next time I will use mild rotel, or sub plain tomatoes.

I thought this was great. It’s not a lot of liquid for all of those ingredients, so if you want it more soupy, you would probably want to add more liquid. I used the 4 types of beans I had on hand – black, pinto, white, and kidney. I used dried onion and regular rotel. Everything else was to spec. I served with quesadilla wedges and sour cream and cheese. I thought it was a delicious and easy meal and so did my 1 yr old. Leftovers were quite thick as the liquid had dried up, so I had to add more water to make it soupy again, but it still tasted fine and had enough seasoning.

I loved this soup. So did DH. I did not use the ranch dressing packet because the first ingredient on it was salt. I did use a low sodium version of taco seasonings which was very spicy. It had the kick and comfort we needed on this cold winter day in the midwest. Edited to say, I’m sorry, I would have given it 5 stars if I had remembered.

Expecting vegetarian guests for the weekend, I agonized over what to make in order not to offend there palates. This was an instant hit! I made the recipe exactly as posted and served a warm cheese bread for dipping. To please my meat-lover DH, I made Tiny Taco Meatballs as one of the “condiments” so he could add the meat factor into his bowl. Thanks so much for helping me show my guests a good time! This goes in my Soup-Keepers cookbook!

Great soup. It tastes a lot like my vegetarian chili, but a lot thicker with more veggies. I had a ton of stuff to do yesterday, so I spent only about ten minutes throwing this together and let it simmer on the stove while I got my stuff done! Great! I followed the recipe exactly–perfect!

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