The Whole Food Plant Based Cooking Show
Vegan Taco Soup
Calories: 138kcal
Warm your belly with this comforting Plant Based Vegan Taco Soup. Get the best of both worlds by combining all of your favorite taco flavors into a delicious, filling soup. Top with fresh avocado, sliced jalapeños and fresh grown sprouts.
Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership
Equipment
Ingredients
- 1 onion diced
- 8 ounces mushrooms diced
- 2 cups red cabbage or green, diced
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- 14 ounces black beans cooked
- 14 ounces tomatoes chopped
- 6 ounces tomato paste
- 4 ounces green chilis diced
- 1 tsp green salt or 2 tsp tamari
- 1 tbsp lime juice optional
- 6 cups water
Instructions
- Sauté the onions, mushrooms and cabbage for about 10 minutes, adding the garlic about half-way through so it doesn't burn. Use a little water to keep ingredients from sticking to the pan if necessary.
- Add the spices while the onion and mushroom mixture is cooking.
- Add remaining ingredients and cook for 20 minutes.
Scan To Watch The Video!
Nutrition
Calories: 138kcal | Carbohydrates: 28g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 722mg | Potassium: 948mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1150IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 4mg
