Get ready to fall in love with this Vegetable Taco Soup! 🌮
Why is this dish so good? Let's break it down! 🤤
🌱 This veggie-packed taco soup is full of bold flavors and nourishing ingredients!
🧅 The sautéed onions, garlic, and bell peppers bring out a savory, aromatic base, while the zucchini and carrots add a subtle sweetness and hearty texture.
🌶️ The cumin and chili powder give the soup that signature taco flavor, balanced by the rich tomatoes and vegetable broth.
💡 Once complete, garnish your Vegetable Taco Soup with lime juice, cilantro, avocado, and hot sauce.
Author
Julie Gilbert
Ingredients
1 Tbs olive oil
1 onion, chopped
3 cloves garlic, chopped
2 red bell peppers, chopped (green or
yellow work too)
3 zucchini, chopped
3 carrots, peeled and chopped
2 Tbs ground cumin
2 tsp chili powder
1 (28 oz.) can crushed tomatoes
3 cups vegetable broth
1 (14.5 oz.) can black beans, rinsed and
drained
salt, to taste
1 lime, cut in wedges
1/4 cup fresh cilantro, chopped
1/2 avocado, diced
hot sauce
Directions
Chop onion, garlic, peppers, zucchinis and carrots.
Drain black beans.
Chop cilantro and dice avocado.
Sauté onions and garlic gently in olive oil until soft and fragrant.
Add peppers, zucchini, carrots, cumin and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.
Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.
Stir in beans. Season with salt. Remove from heat and cover until ready to serve.
Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.
