We love our hearty soups and stews and with the cold weather we have had this winter nothing seems to hit the spot quite as well as our favorite Vegetarian Taco Soup Recipe. We love how easy it is to simply throw a few canned items and some fresh vegetables and seasonings together to make this delicious and simple soup for a lunch or evening meal. The best part is this is not only something you can whip up in a half hour on your stove but can also be set on low and simmered all day in your slow cooker. Hop on board the freezer meal bandwagon and cool this and store it in gallon freezer bags for a perfect soup on a busy weeknight!
VEGETARIAN TACO SOUP RECIPE
1 Can Minestrone Soup
1 Can Chili Beans
1 Can Dark Red Red Kidney Beans
1 Can Rotel
1 Bell Pepper Chopped
1 Onion Chopped
2 Teaspoons Minced Garlic
1 Tablespoon Cumin
1 Bunch Cilantro Chopped
- In large stockpot saute onion, bell pepper and garlic until tender.
- Pour in all other ingredients except cilantro and mix well.
- Simmer on medium heat for 25-30 minutes.
- Add cilantro, cook additional 5 minutes and serve with fat free sour cream and a sprinkle of low fat or fat free cheddar and a wedge of lime.
As you can see this soup is so easy to throw together anyone including the kids can prepare this meal for your family. While many versions include ground meat, corn or even black beans this particular version has become our family favorite. Not only does the entire pot of soup cost under $5 to prepare it is very hearty and most don’t miss the lack of “meat” at all.