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Vegetarian Taco Soup

Vegetarian Taco Soup

Summary

Yield
Servings
SourceFood.com (http://www.food.com/recipe/vegetarian-taco-soup-29121), Photo: Meal Makeover Moms (flickr.com)
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Description

Warm up with this meatless soup that will keep you full with protein and fiber from beans.

Ingredients

1 can
black beans, low-sodium (15 ounces)
1 can
pinto beans, low-sodium (15 ounces)
1 can
navy beans, low-sodium (15 ounces)
1 can
black-eyed peas, low-sodium (15 ounces)
1 can
green beans, low-sodium (15 ounces)
1 can
corn, low-sodium (15 ounces)
1  
small onion, chopped
1 can
tomato sauce, low-sodium (14 ounces)
1 can
diced tomatoes and green chilies (Rotel, 10 ounces)
2 cups
water
1 package
salt-free taco seasoning mix (Mrs. Dash)
1 package
ranch dressing mix
   
plain low-fat yogurt
   
reduced-fat shredded cheese

Instructions

  1. In a large colander, drain and rinse the black beans, pinto beans, navy beans, black-eyed peas, green beans, and corn. Pour into a crockpot or large pot.
  2. Add all other ingredients to the crockpot or pot. Stir to mix well.
  3. Cook in a crockpot on high for 2 hours, or simmer on the stove for 30 minutes to 1 hour. 
  4. Serve with low-fat plain yogurt or plain greek yogurt and reduced-fat shredded cheese for topping.
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