Taco Soup Recipe

Recipe from Kate Logan

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Cooking time: 1 h. 40 min

Servings 4

Vegetarian cuisine can and should be delicious, hearty and varied, even though there is no meat. The dish is stored in the refrigerator for up to 1 week and will only become tastier day by day. We advise you not to waste time and try this recipe for Mexican famous taco soup for vegetarians and see for yourself.

Cold water

36 fl.oz.
Red beans

8 tbsp.
Canned corn

4 tbsp.
Canned tomatoes in their juice

8 tbsp.
Red onion

4 pcs.
Lime

4 pcs.
Cilantro

8 leaves
Clove garlic

4 pcs.
Salt, pepper, spices

to taste
Olive oil

4 tbsp.

Calories

265.5 kcal
Protein

63.1 g
Fat

73.4 g
Carbohydrates

32.4 g

Soak the beans in a cold water for 8 hours. Afterwards, rinse them with clean cold water. And transfer them to a paper towel. Allow them to dry.
Wash and dice the bell peppers and tomatoes. Drain the liquid from the canned ingredients. Wash, peel and slice the red onion. In a pre-greased with vegetable oil pot, fry it until golden-brown.
Pour water in a pot and add beans. Simmer for an hour. Then add chopped tomatoes, hot pepper, canned corn and chopped bell pepper.
Season with any spices to your taste. Simmer the soup for 10 more minutes.
At the end, add few drops of the lime juice (you can buy a lime or it's juice in a store), chopped cilantro and squeezed garlic. Boil the soup for 1 more minute.

To prevent the dish from being too spicy, dilute it with oil during the cooking time.
Serve with nacho chips, croutons or tortillas. You can also chop an avocado and use it to decorate the dish.
Use any kind of beans if you can't find red ones in the store.
Serve with sour cream, in case the soup is too spicy.