Vegan Taco Soup | The Whole Food Plant Based Cooking Show
Vegan Taco Soup
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.
Our Sponsors
Complement Supplements: our viewers SAVE 15% OFF at checkout with code: PlantBasedEasy
Wellbean: our viewers SAVE $5 OFF at checkout with code: PlantBasedEasy
Herbal Face Food: our viewers SAVE 20% OFF at checkout with code: PlantBasedEasy
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.
Nutrition info
Calories: 138kcalCarbohydrates: 28gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 722mgPotassium: 948mgFiber: 9gSugar: 9gVitamin A: 1150IUVitamin C: 41mgCalcium: 94mgIron: 4mg
previous post
Vegan Creamy Thai Peanut Brussels Sprouts
