Veggie Loaded Taco Soup

$To make Veggie Loaded Taco Soup, you need a few key ingredients. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 large garlic cloves, minced - 1 bell pepper, diced (choose any vibrant color) - 1 medium carrot, diced - 1 medium zucchini, diced - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) kidney beans, thoroughly drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (28 oz) diced tomatoes, including all juices - 4 cups vegetable broth (preferably low-sodium) - 2 tablespoons taco seasoning (store-bought or homemade) - 1 tablespoon fresh lime juice - Salt and black pepper to taste - Fresh cilantro leaves, for garnish - Ripe avocado slices, for serving - Crunchy tortilla chips, for serving You can mix and match fresh produce based on what you like. Try these options: - Spinach or kale for added greens - Jalapeños for a spicy kick - Sweet potatoes for extra heartiness - Corn can be fresh or frozen These choices can make the soup even more colorful and nutritious. You can adjust based on the season. Make sure you have some staples on hand for your soup. They can help you whip up this dish quickly. Here are some must-haves: - Canned beans (black and kidney) - Diced tomatoes for a rich base - Vegetable broth for depth of flavor - Taco seasoning for that signature taste With these ingredients, you can create a hearty and filling dish that’s perfect for any day! {{ingredient_image_2}} First, gather all your fresh veggies. You need an onion, garlic, bell pepper, carrot, and zucchini. Dice them into small pieces. This helps them cook evenly. Heat one tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook it for about 5 minutes. It should turn soft and translucent. Next, add the minced garlic, diced bell pepper, and diced carrot. Cook these for another 3 to 4 minutes. Stir occasionally until they are tender and smell great. Finally, add the diced zucchini. Let it cook for about 3 minutes, stirring gently. Now it’s time to build the soup base. Pour in one can of black beans, one can of kidney beans, and one can of sweet corn. Make sure to drain and rinse the beans first. Add a can of diced tomatoes with all the juices. Mix everything well in the pot. Next, sprinkle 2 tablespoons of taco seasoning over the mixture. This gives the soup its bold flavor. Then, add one tablespoon of fresh lime juice for a zesty touch. Stir everything again and bring the soup to a simmer. This means the soup should bubble gently. Reduce the heat to low and let it simmer for 15 to 20 minutes. This allows all the flavors to mix well. After the soup simmers, it’s time to taste it. Add salt and black pepper as needed. This step helps balance the flavors. For serving, ladle the hot soup into bowls. Garnish each bowl with fresh cilantro leaves. Add a few slices of creamy avocado on top. Don't forget a side of crunchy tortilla chips. They add extra texture and fun to your meal. Enjoy your veggie-loaded taco soup! To boost the health factor of your veggie loaded taco soup, focus on fresh ingredients. Use organic produce when possible. This adds more nutrients and flavor. Swap out olive oil for avocado oil for a heart-healthy fat. You can also add leafy greens like spinach or kale. They blend well and pack in more vitamins. Try to use low-sodium broth to keep the salt low. Adding extra veggies like bell peppers or mushrooms can also enhance nutrition. Meal prep makes this soup quick and easy. Chop all your vegetables ahead of time. Store them in airtight containers in the fridge. You can also cook a big batch of the soup. Portion it out into containers for easy meals later. This soup holds well in the fridge for up to four days. To save time, make a double batch. You can freeze extra servings for busy days. Just thaw and reheat when needed, and the flavors remain fresh. You can tweak the spices to fit your taste. Want it spicier? Add more taco seasoning or diced jalapeños. If you prefer mild flavors, cut back on the seasoning. Taste as you go to find the perfect balance. A squeeze of lime juice brightens the soup. It adds freshness and zest. For extra flavor, consider adding cumin or smoked paprika. These spices deepen the taste and create warmth. Always remember to adjust salt and pepper last, after simmering. This way, you can control the flavors more accurately. Pro Tips Prep Your Veggies Ahead: Chopping your vegetables in advance can save you time during cooking. Prepare them the night before and store them in the fridge. Customize Your Beans: Feel free to swap out the black and kidney beans for other varieties such as pinto or chickpeas, depending on your preference. Adjust the Spice Level: If you like a bit of heat, add diced jalapeños or a splash of hot sauce to the soup for an extra kick. Garnish for Flavor: Don't skip the cilantro and avocado! They add freshness and creaminess, enhancing the overall flavor of the soup. {{image_4}} You can easily add protein to your taco soup. If you want meat, ground beef or turkey works great. Just brown it in the pot before adding the veggies. For a vegetarian option, try adding more beans or lentils. They give you the protein and keep the soup hearty. Spice can change your soup's taste. If you like heat, add diced jalapeños or a pinch of cayenne pepper. For a milder soup, skip the spicy peppers. You can also use mild taco seasoning. This way, everyone can enjoy their perfect bowl. You can swap out ingredients based on what you have. Don't have zucchini? Use diced potatoes or squash instead. If you can't find black beans, chickpeas are a good choice. Feel free to mix and match to suit your taste. This soup is flexible and lets you get creative in the kitchen! To keep your veggie loaded taco soup fresh, let it cool first. Use an airtight container to store it in the fridge. This soup stays good for about 3 to 4 days. Label your container with the date so you know when to use it. When you're ready to eat, pour the soup into a pot. Heat it on the stove over medium heat. Stir it often to ensure even warming. You can also use the microwave. Just pour the soup into a bowl and heat it for about 2 to 3 minutes. Stir halfway through for best results. If you want to save some soup for later, freezing is a great option. Use a freezer-safe container or zip-top bag. Leave some space at the top since the soup will expand as it freezes. It can last up to 3 months in the freezer. When you want to eat it, thaw it overnight in the fridge before reheating. Yes, you can! To make this soup in a slow cooker, start by sautéing the onion and garlic in olive oil. This step adds depth to the flavors. After that, place all the veggies and beans into the slow cooker. Add the diced tomatoes, vegetable broth, taco seasoning, and lime juice. Mix it well. Cook on low for about 6-8 hours or on high for 3-4 hours. This method lets the flavors blend beautifully and makes dinner super easy. Veggie Loaded Taco Soup lasts about 4-5 days in the fridge. To store it, let the soup cool down first. Then, transfer it to an airtight container. Make sure to keep the soup away from strong-smelling foods. Reheating is easy; just warm it on the stove or in the microwave until hot. You can serve taco soup with many tasty sides! Here are a few ideas: - Crunchy tortilla chips for dipping - Fresh avocado slices for creaminess - A dollop of sour cream or Greek yogurt for tang - Shredded cheese to melt on top - Fresh cilantro for a burst of flavor These sides can add fun texture and flavor to your meal. Enjoy your soup with these delicious options! This blog post covered how to make a delicious Veggie Loaded Taco Soup. We talked about essential ingredients, cooking steps, and tips for a healthy twist. You learned about variations and how to store your soup for later. Remember, this soup is easy to adapt. Feel free to mix in your favorite veggies or proteins. Enjoy your cooking and savor each bite of this hearty dish!$

A hearty and flavorful soup packed with vegetables and beans, perfect for a cozy meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 large garlic cloves, minced
1 bell pepper, diced choose any vibrant color
1 medium carrot, diced
1 medium zucchini, diced
1 can (15 oz) black beans, thoroughly drained and rinsed
1 can (15 oz) kidney beans, thoroughly drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (28 oz) diced tomatoes, including all juices
4 cups vegetable broth (preferably low-sodium)
2 tablespoons taco seasoning (store-bought or homemade)
1 tablespoon fresh lime juice
to taste salt and black pepper
for garnish fresh cilantro leaves
for serving ripe avocado slices
for serving crunchy tortilla chips

Instructions

In a large pot or Dutch oven, pour in the olive oil and heat it over medium heat until shimmering. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent and softens.
Incorporate the minced garlic, diced bell pepper, and diced carrot into the pot. Cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender and fragrant.
Next, stir in the diced zucchini and allow it to cook for another 3 minutes, stirring gently.
Pour in the black beans, kidney beans, sweet corn, and diced tomatoes (along with their juices) into the pot. Mix everything together until well combined.
Sprinkle the taco seasoning and add the fresh lime juice to the pot. Stir to combine, then bring the mixture to a simmer over medium heat.
Once the soup comes to a simmer, reduce the heat to low and let the soup gently bubble away for 15-20 minutes. This cooking time allows the flavors to meld beautifully.
After simmering, taste the soup and season with salt and black pepper as desired.
To serve, ladle the hot soup into bowls and garnish each bowl with a sprinkle of fresh cilantro, a few slices of creamy avocado, and a crunchy side of tortilla chips for added texture.

Notes

Feel free to customize the vegetables based on your preference.

Keyword healthy, soup, taco, vegetarian, veggie