Veggie Loaded Taco Soup Flavorful and Healthy Meal

ByJasmine
- 1 tablespoon olive oil - 1 onion, diced - 2 garlic cloves, minced - 1 bell pepper, diced (any color) - 1 carrot, diced - 1 zucchini, diced For this veggie-loaded taco soup, we start with fresh ingredients. Olive oil adds a rich base, while the onion and garlic give it depth. The bell pepper brings sweetness, and the carrot adds crunch. Zucchini contributes bulk and moisture. Together, they form a vibrant mix that makes the soup healthy and tasty. - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (28 oz) diced tomatoes (with juices) - 4 cups vegetable broth - 2 tablespoons taco seasoning Canned and dry ingredients are key for this recipe. Black beans and kidney beans provide protein and fiber. Corn adds sweetness and texture, while diced tomatoes give the soup its base. Vegetable broth brings everything together, and taco seasoning adds that bold flavor. These ingredients make the soup hearty and satisfying. - 1 tablespoon lime juice - Fresh cilantro, for garnish - Avocado slices, for serving - Tortilla chips, for serving To finish, we add garnishes. Lime juice brightens the flavors. Fresh cilantro gives a fresh note. Slices of avocado add creaminess, and tortilla chips bring crunch. These toppings enhance the soup and make it more fun to eat. Enjoy it hot for a cozy meal. {{ingredient_image_1}} To start, I heat 1 tablespoon of olive oil in a large pot over medium heat. This oil helps to bring out the flavors. I then add 1 diced onion. I sauté it for about 5 minutes until it softens. Next, I add 2 minced garlic cloves, 1 diced bell pepper, and 1 diced carrot. I let these cook for 3 to 4 minutes. Stirring helps the veggies cook evenly and get tender. After that, I stir in 1 diced zucchini and cook for another 3 minutes. This mix of fresh vegetables builds a solid base for the soup. Now comes the fun part! I mix in 1 can of drained black beans, 1 can of drained kidney beans, and 1 can of drained corn. Then, I add 1 can of diced tomatoes with their juices and pour in 4 cups of vegetable broth. I make sure everything is well combined. To boost the flavor, I stir in 2 tablespoons of taco seasoning and the juice of 1 lime. This adds a zesty touch. I let the mixture come to a simmer. Once it’s simmering, I reduce the heat to low. I let the soup cook for 15 to 20 minutes. This time allows the flavors to blend beautifully. Before serving, I always taste and adjust the seasoning. A little salt and pepper can make a big difference. Finally, I serve the soup hot, garnished with fresh cilantro and slices of avocado. A side of tortilla chips adds the perfect crunch. Enjoying this veggie loaded taco soup makes me feel good about what I eat! How to choose the best vegetables: Pick fresh veggies for your soup. Look for bright colors and firm textures. Avoid any wilting or soft spots. Seasonal vegetables taste best and add great flavor. Use bell peppers, zucchini, and carrots for a nice mix. Adjusting cooking times for different textures: Cook heartier vegetables longer. Onions and carrots need more time to soften. Add quicker-cooking veggies, like zucchini, later. This keeps them crisp and vibrant. Always check doneness by tasting as you go. Suggestions for additional spices or toppings: To spice it up, add cumin or smoked paprika. A pinch of cayenne pepper adds heat. Top with lime juice for zing. Consider adding chopped jalapeños for extra kick. Fresh cilantro brightens the dish and adds freshness. Ways to balance flavors (sweet, spicy, etc.): To balance heat, add a touch of honey or brown sugar. This brings out the natural sweetness of the vegetables. Use lime juice to cut through richness. Taste as you go to find the right balance. Ideas for side dishes: Serve your soup with a side of cornbread or a simple salad. These sides add texture and freshness. Tortilla chips make a great crunchy partner. They add fun and flavor to each bite. Recommended pairings (drinks, bread): Pair your taco soup with a light soda or a fruity iced tea. A cold beer also complements the spicy flavors well. For bread, warm tortillas or crusty baguette work nicely. Enjoy your meal with these tasty pairings! Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your taco soup, making it more vibrant and delicious. Customize Your Beans: Feel free to mix and match different types of beans, such as pinto or chickpeas, to add variety and nutrition to your soup. Adjust Spice Level: If you prefer a spicier soup, add diced jalapeños or a dash of hot sauce to kick up the heat. Make It Ahead: This soup tastes even better the next day! Make it ahead of time and refrigerate to let the flavors meld together. {{image_2}} You can mix up the ingredients in your veggie loaded taco soup. If you want a change, replace the beans with lentils or quinoa. Lentils cook fast and add protein. Quinoa gives a nice texture and is gluten-free. For broth, you can use chicken or vegetable broth. If you prefer more flavor, try a homemade broth. It adds depth and makes the soup richer. Making this soup vegan is easy. Just skip any animal products and use vegetable broth. You can also make it gluten-free by ensuring your taco seasoning has no gluten. Check labels to be sure. If you want a low-carb soup, cut back on beans. You can add more vegetables like mushrooms or spinach instead. This keeps the soup filling without extra carbs. You can change the flavor of the soup. For a Southwestern twist, add smoked paprika and chipotle peppers. This gives a smoky taste. If you want a classic Mexican flavor, use cumin and fresh cilantro. Adding spicy elements can make it more exciting. Try jalapeños or chili powder for heat. For creaminess, stir in some coconut milk or cream cheese. This adds richness and balances the spices. To keep your veggie loaded taco soup fresh, you should refrigerate leftovers. Allow the soup to cool down first. Once it cools, transfer it to a container. Use airtight containers to prevent spills and keep it fresh. Glass or BPA-free plastic containers work best. You can store the soup in the fridge for up to five days. If you want to freeze the soup, follow these steps. First, let the soup cool completely. Next, pour it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the soup for up to three months. When you're ready to eat it, thaw it in the fridge overnight. When reheating your soup, you have a few good methods. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it on low to medium heat. Stir it often to avoid hot spots. For the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. Remember to avoid overcooking the soup. This keeps the flavors fresh and the veggies tender. How long will Veggie Loaded Taco Soup last in the fridge? This soup will last about 4 to 5 days in the fridge. Make sure to store it in an airtight container. It’s best to let it cool before sealing. Can I make this soup in a slow cooker? Yes, you can use a slow cooker. Just add all the ingredients and set it on low. Cook for 6 to 8 hours or on high for 3 to 4 hours. This method works great for busy days. What are the calories in Veggie Loaded Taco Soup? One serving of this soup has about 200 calories. This can vary based on toppings like avocado or chips. You get a lot of good nutrients without too many calories. Is this soup healthy and nutritious? Absolutely! This soup is packed with veggies and beans. It’s rich in fiber, vitamins, and minerals. It is a tasty way to eat healthy. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Just chop about 4 to 6 medium tomatoes. You will need to add some extra liquid since fresh tomatoes have less juice than canned. How can I thicken my taco soup if it’s too thin? If your soup is too thin, try adding a bit more beans or corn. You can also mash some of the beans in the soup to create a thicker texture. Another tip is to simmer it longer to reduce the liquid. This blog post explored how to make a tasty Veggie Loaded Taco Soup. We covered fresh and canned ingredients, garnishes, and step-by-step cooking instructions. Helpful tips showed how to enhance flavors and suggested variations for different diets. We also discussed proper storage techniques and answered common questions. Using fresh veggies and spices makes this soup healthy and fun. I hope you feel inspired to create a warm bowl of goodness. Enjoy your cooking adventure!

WANT TO SAVE THIS RECIPE?

If you’re searching for a tasty, healthy meal, look no further! My Veggie Loaded Taco Soup is packed with flavor and nutrients. This easy recipe combines fresh veggies and protein-rich beans, making it a perfect dinner choice. Whether you’re cooking for a family or meal prepping for yourself, this soup is both satisfying and quick to prepare. Ready to dive in? Let’s explore the mouthwatering ingredients and simple steps to make this delicious dish!

Why I Love This Recipe

  1. Healthy and Nutritious: This taco soup is packed with a variety of vegetables and beans, providing a wholesome source of vitamins, minerals, and protein.
  2. Quick and Easy: With a prep time of just 10 minutes and a total cooking time of 35 minutes, this recipe is perfect for busy weeknights.
  3. Flavorful and Satisfying: The combination of taco seasoning and fresh lime juice creates a deliciously zesty flavor that will leave you wanting more.
  4. Customizable: This soup can be easily adapted to include your favorite vegetables, beans, or spices, making it a versatile dish for any palate.

Ingredients

List of Fresh Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bell pepper, diced (any color)
  • 1 carrot, diced
  • 1 zucchini, diced

For this veggie-loaded taco soup, we start with fresh ingredients. Olive oil adds a rich base, while the onion and garlic give it depth. The bell pepper brings sweetness, and the carrot adds crunch. Zucchini contributes bulk and moisture. Together, they form a vibrant mix that makes the soup healthy and tasty.

List of Canned and Dry Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (28 oz) diced tomatoes (with juices)
  • 4 cups vegetable broth
  • 2 tablespoons taco seasoning

Canned and dry ingredients are key for this recipe. Black beans and kidney beans provide protein and fiber. Corn adds sweetness and texture, while diced tomatoes give the soup its base. Vegetable broth brings everything together, and taco seasoning adds that bold flavor. These ingredients make the soup hearty and satisfying.

Garnishes and Serving Suggestions

  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish
  • Avocado slices, for serving
  • Tortilla chips, for serving

To finish, we add garnishes. Lime juice brightens the flavors. Fresh cilantro gives a fresh note. Slices of avocado add creaminess, and tortilla chips bring crunch. These toppings enhance the soup and make it more fun to eat. Enjoy it hot for a cozy meal.

Step-by-Step Instructions

Preparation Steps

To start, I heat 1 tablespoon of olive oil in a large pot over medium heat. This oil helps to bring out the flavors. I then add 1 diced onion. I sauté it for about 5 minutes until it softens. Next, I add 2 minced garlic cloves, 1 diced bell pepper, and 1 diced carrot. I let these cook for 3 to 4 minutes. Stirring helps the veggies cook evenly and get tender. After that, I stir in 1 diced zucchini and cook for another 3 minutes. This mix of fresh vegetables builds a solid base for the soup.

Combining Ingredients

Now comes the fun part! I mix in 1 can of drained black beans, 1 can of drained kidney beans, and 1 can of drained corn. Then, I add 1 can of diced tomatoes with their juices and pour in 4 cups of vegetable broth. I make sure everything is well combined. To boost the flavor, I stir in 2 tablespoons of taco seasoning and the juice of 1 lime. This adds a zesty touch. I let the mixture come to a simmer.

Cooking the Soup

Once it’s simmering, I reduce the heat to low. I let the soup cook for 15 to 20 minutes. This time allows the flavors to blend beautifully. Before serving, I always taste and adjust the seasoning. A little salt and pepper can make a big difference. Finally, I serve the soup hot, garnished with fresh cilantro and slices of avocado. A side of tortilla chips adds the perfect crunch. Enjoying this veggie loaded taco soup makes me feel good about what I eat!

Tips & Tricks

Cooking Tips

How to choose the best vegetables:

Pick fresh veggies for your soup. Look for bright colors and firm textures. Avoid any wilting or soft spots. Seasonal vegetables taste best and add great flavor. Use bell peppers, zucchini, and carrots for a nice mix.

Adjusting cooking times for different textures:

Cook heartier vegetables longer. Onions and carrots need more time to soften. Add quicker-cooking veggies, like zucchini, later. This keeps them crisp and vibrant. Always check doneness by tasting as you go.

Flavor Enhancements

Suggestions for additional spices or toppings:

To spice it up, add cumin or smoked paprika. A pinch of cayenne pepper adds heat. Top with lime juice for zing. Consider adding chopped jalapeños for extra kick. Fresh cilantro brightens the dish and adds freshness.

Ways to balance flavors (sweet, spicy, etc.):

To balance heat, add a touch of honey or brown sugar. This brings out the natural sweetness of the vegetables. Use lime juice to cut through richness. Taste as you go to find the right balance.

Serving Suggestions

Ideas for side dishes:

Serve your soup with a side of cornbread or a simple salad. These sides add texture and freshness. Tortilla chips make a great crunchy partner. They add fun and flavor to each bite.

Recommended pairings (drinks, bread):

Pair your taco soup with a light soda or a fruity iced tea. A cold beer also complements the spicy flavors well. For bread, warm tortillas or crusty baguette work nicely. Enjoy your meal with these tasty pairings!

Pro Tips

  1. Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your taco soup, making it more vibrant and delicious.
  2. Customize Your Beans: Feel free to mix and match different types of beans, such as pinto or chickpeas, to add variety and nutrition to your soup.
  3. Adjust Spice Level: If you prefer a spicier soup, add diced jalapeños or a dash of hot sauce to kick up the heat.
  4. Make It Ahead: This soup tastes even better the next day! Make it ahead of time and refrigerate to let the flavors meld together.

Variations

Ingredient Substitutions

You can mix up the ingredients in your veggie loaded taco soup. If you want a change, replace the beans with lentils or quinoa. Lentils cook fast and add protein. Quinoa gives a nice texture and is gluten-free.

For broth, you can use chicken or vegetable broth. If you prefer more flavor, try a homemade broth. It adds depth and makes the soup richer.

Dietary Modifications

Making this soup vegan is easy. Just skip any animal products and use vegetable broth. You can also make it gluten-free by ensuring your taco seasoning has no gluten. Check labels to be sure.

If you want a low-carb soup, cut back on beans. You can add more vegetables like mushrooms or spinach instead. This keeps the soup filling without extra carbs.

Flavor Profile Variants

You can change the flavor of the soup. For a Southwestern twist, add smoked paprika and chipotle peppers. This gives a smoky taste. If you want a classic Mexican flavor, use cumin and fresh cilantro.

Adding spicy elements can make it more exciting. Try jalapeños or chili powder for heat. For creaminess, stir in some coconut milk or cream cheese. This adds richness and balances the spices.

Storage Info

Proper Storage Techniques

To keep your veggie loaded taco soup fresh, you should refrigerate leftovers. Allow the soup to cool down first. Once it cools, transfer it to a container. Use airtight containers to prevent spills and keep it fresh. Glass or BPA-free plastic containers work best. You can store the soup in the fridge for up to five days.

Freezing Instructions

If you want to freeze the soup, follow these steps. First, let the soup cool completely. Next, pour it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the soup for up to three months. When you’re ready to eat it, thaw it in the fridge overnight.

Reheating Tips

When reheating your soup, you have a few good methods. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it on low to medium heat. Stir it often to avoid hot spots. For the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. Remember to avoid overcooking the soup. This keeps the flavors fresh and the veggies tender.

FAQs

Common Questions About Veggie Loaded Taco Soup

How long will Veggie Loaded Taco Soup last in the fridge?

This soup will last about 4 to 5 days in the fridge. Make sure to store it in an airtight container. It’s best to let it cool before sealing.

Can I make this soup in a slow cooker?

Yes, you can use a slow cooker. Just add all the ingredients and set it on low. Cook for 6 to 8 hours or on high for 3 to 4 hours. This method works great for busy days.

Nutritional Information Queries

What are the calories in Veggie Loaded Taco Soup?

One serving of this soup has about 200 calories. This can vary based on toppings like avocado or chips. You get a lot of good nutrients without too many calories.

Is this soup healthy and nutritious?

Absolutely! This soup is packed with veggies and beans. It’s rich in fiber, vitamins, and minerals. It is a tasty way to eat healthy.

Cooking Method Inquiries

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just chop about 4 to 6 medium tomatoes. You will need to add some extra liquid since fresh tomatoes have less juice than canned.

How can I thicken my taco soup if it’s too thin?

If your soup is too thin, try adding a bit more beans or corn. You can also mash some of the beans in the soup to create a thicker texture. Another tip is to simmer it longer to reduce the liquid.

This blog post explored how to make a tasty Veggie Loaded Taco Soup. We covered fresh and canned ingredients, garnishes, and step-by-step cooking instructions. Helpful tips showed how to enhance flavors and suggested variations for different diets. We also discussed proper storage techniques and answered common questions.

Using fresh veggies and spices makes this soup healthy and fun. I hope you feel inspired to create a warm bowl of goodness. Enjoy your cooking adventur

- 1 tablespoon olive oil - 1 onion, diced - 2 garlic cloves, minced - 1 bell pepper, diced (any color) - 1 carrot, diced - 1 zucchini, diced For this veggie-loaded taco soup, we start with fresh ingredients. Olive oil adds a rich base, while the onion and garlic give it depth. The bell pepper brings sweetness, and the carrot adds crunch. Zucchini contributes bulk and moisture. Together, they form a vibrant mix that makes the soup healthy and tasty. - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (28 oz) diced tomatoes (with juices) - 4 cups vegetable broth - 2 tablespoons taco seasoning Canned and dry ingredients are key for this recipe. Black beans and kidney beans provide protein and fiber. Corn adds sweetness and texture, while diced tomatoes give the soup its base. Vegetable broth brings everything together, and taco seasoning adds that bold flavor. These ingredients make the soup hearty and satisfying. - 1 tablespoon lime juice - Fresh cilantro, for garnish - Avocado slices, for serving - Tortilla chips, for serving To finish, we add garnishes. Lime juice brightens the flavors. Fresh cilantro gives a fresh note. Slices of avocado add creaminess, and tortilla chips bring crunch. These toppings enhance the soup and make it more fun to eat. Enjoy it hot for a cozy meal. {{ingredient_image_1}} To start, I heat 1 tablespoon of olive oil in a large pot over medium heat. This oil helps to bring out the flavors. I then add 1 diced onion. I sauté it for about 5 minutes until it softens. Next, I add 2 minced garlic cloves, 1 diced bell pepper, and 1 diced carrot. I let these cook for 3 to 4 minutes. Stirring helps the veggies cook evenly and get tender. After that, I stir in 1 diced zucchini and cook for another 3 minutes. This mix of fresh vegetables builds a solid base for the soup. Now comes the fun part! I mix in 1 can of drained black beans, 1 can of drained kidney beans, and 1 can of drained corn. Then, I add 1 can of diced tomatoes with their juices and pour in 4 cups of vegetable broth. I make sure everything is well combined. To boost the flavor, I stir in 2 tablespoons of taco seasoning and the juice of 1 lime. This adds a zesty touch. I let the mixture come to a simmer. Once it’s simmering, I reduce the heat to low. I let the soup cook for 15 to 20 minutes. This time allows the flavors to blend beautifully. Before serving, I always taste and adjust the seasoning. A little salt and pepper can make a big difference. Finally, I serve the soup hot, garnished with fresh cilantro and slices of avocado. A side of tortilla chips adds the perfect crunch. Enjoying this veggie loaded taco soup makes me feel good about what I eat! How to choose the best vegetables: Pick fresh veggies for your soup. Look for bright colors and firm textures. Avoid any wilting or soft spots. Seasonal vegetables taste best and add great flavor. Use bell peppers, zucchini, and carrots for a nice mix. Adjusting cooking times for different textures: Cook heartier vegetables longer. Onions and carrots need more time to soften. Add quicker-cooking veggies, like zucchini, later. This keeps them crisp and vibrant. Always check doneness by tasting as you go. Suggestions for additional spices or toppings: To spice it up, add cumin or smoked paprika. A pinch of cayenne pepper adds heat. Top with lime juice for zing. Consider adding chopped jalapeños for extra kick. Fresh cilantro brightens the dish and adds freshness. Ways to balance flavors (sweet, spicy, etc.): To balance heat, add a touch of honey or brown sugar. This brings out the natural sweetness of the vegetables. Use lime juice to cut through richness. Taste as you go to find the right balance. Ideas for side dishes: Serve your soup with a side of cornbread or a simple salad. These sides add texture and freshness. Tortilla chips make a great crunchy partner. They add fun and flavor to each bite. Recommended pairings (drinks, bread): Pair your taco soup with a light soda or a fruity iced tea. A cold beer also complements the spicy flavors well. For bread, warm tortillas or crusty baguette work nicely. Enjoy your meal with these tasty pairings! Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your taco soup, making it more vibrant and delicious. Customize Your Beans: Feel free to mix and match different types of beans, such as pinto or chickpeas, to add variety and nutrition to your soup. Adjust Spice Level: If you prefer a spicier soup, add diced jalapeños or a dash of hot sauce to kick up the heat. Make It Ahead: This soup tastes even better the next day! Make it ahead of time and refrigerate to let the flavors meld together. {{image_2}} You can mix up the ingredients in your veggie loaded taco soup. If you want a change, replace the beans with lentils or quinoa. Lentils cook fast and add protein. Quinoa gives a nice texture and is gluten-free. For broth, you can use chicken or vegetable broth. If you prefer more flavor, try a homemade broth. It adds depth and makes the soup richer. Making this soup vegan is easy. Just skip any animal products and use vegetable broth. You can also make it gluten-free by ensuring your taco seasoning has no gluten. Check labels to be sure. If you want a low-carb soup, cut back on beans. You can add more vegetables like mushrooms or spinach instead. This keeps the soup filling without extra carbs. You can change the flavor of the soup. For a Southwestern twist, add smoked paprika and chipotle peppers. This gives a smoky taste. If you want a classic Mexican flavor, use cumin and fresh cilantro. Adding spicy elements can make it more exciting. Try jalapeños or chili powder for heat. For creaminess, stir in some coconut milk or cream cheese. This adds richness and balances the spices. To keep your veggie loaded taco soup fresh, you should refrigerate leftovers. Allow the soup to cool down first. Once it cools, transfer it to a container. Use airtight containers to prevent spills and keep it fresh. Glass or BPA-free plastic containers work best. You can store the soup in the fridge for up to five days. If you want to freeze the soup, follow these steps. First, let the soup cool completely. Next, pour it into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing. This helps prevent freezer burn. You can freeze the soup for up to three months. When you're ready to eat it, thaw it in the fridge overnight. When reheating your soup, you have a few good methods. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it on low to medium heat. Stir it often to avoid hot spots. For the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. Remember to avoid overcooking the soup. This keeps the flavors fresh and the veggies tender. How long will Veggie Loaded Taco Soup last in the fridge? This soup will last about 4 to 5 days in the fridge. Make sure to store it in an airtight container. It’s best to let it cool before sealing. Can I make this soup in a slow cooker? Yes, you can use a slow cooker. Just add all the ingredients and set it on low. Cook for 6 to 8 hours or on high for 3 to 4 hours. This method works great for busy days. What are the calories in Veggie Loaded Taco Soup? One serving of this soup has about 200 calories. This can vary based on toppings like avocado or chips. You get a lot of good nutrients without too many calories. Is this soup healthy and nutritious? Absolutely! This soup is packed with veggies and beans. It’s rich in fiber, vitamins, and minerals. It is a tasty way to eat healthy. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Just chop about 4 to 6 medium tomatoes. You will need to add some extra liquid since fresh tomatoes have less juice than canned. How can I thicken my taco soup if it’s too thin? If your soup is too thin, try adding a bit more beans or corn. You can also mash some of the beans in the soup to create a thicker texture. Another tip is to simmer it longer to reduce the liquid. This blog post explored how to make a tasty Veggie Loaded Taco Soup. We covered fresh and canned ingredients, garnishes, and step-by-step cooking instructions. Helpful tips showed how to enhance flavors and suggested variations for different diets. We also discussed proper storage techniques and answered common questions. Using fresh veggies and spices makes this soup healthy and fun. I hope you feel inspired to create a warm bowl of goodness. Enjoy your cooking adventure!

Veggie Loaded Taco Soup

A hearty and nutritious soup packed with vegetables and beans, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons taco seasoning
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving avocado slices
  • for serving tortilla chips

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
  • Add the minced garlic, bell pepper, and carrot; cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are tender.
  • Stir in the zucchini and cook for another 3 minutes.
  • Add the black beans, kidney beans, corn, diced tomatoes (with their juices), and vegetable broth to the pot. Mix well.
  • Stir in the taco seasoning and lime juice, then bring the mixture to a simmer.
  • Once simmering, reduce the heat to low and let the soup cook for 15-20 minutes to allow the flavors to meld together.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro, avocado slices, and a side of tortilla chips for crunch.

Notes

Feel free to customize the vegetables based on your preference.
Keyword healthy, soup, taco, veggie

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