Vegetable Taco Soup

Prep Time: 30 mins

Total Time: 50 mins

Meal Type: Lunch,Dinner

Source: Living Plate Rx

Servings: 6    

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
• 1 lime, cut in wedges
• 1/4 cups fresh cilantro, chopped
• 1/2 avocado, diced
• Salt and pepper to taste
• hot sauce, optional

Directions

Prep

1. Chop onion, garlic, peppers, zucchinis and carrots.
2. Drain black beans.
3. Chop cilantro and dice avocado.

Make

1. Sauté onions and garlic gently in olive oil until soft and fragrant.
2. Add peppers, zucchini, carrots, cumin and chili powder to pot and continue to sauté over low heat until vegetables have softened, about 5 minutes.
3. Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for approximately 20-30 minutes.
4. Stir in beans. Season with salt. Remove from heat and cover until ready to serve.
5. Ladle soup into bowls and garnish with lime juice, cilantro, avocado and hot sauce.

Tips from Elisa & Ellen: To turn this soup into a hearty meal, add an extra can of beans to bump up the plant-based protein, or leftover chicken or pork (shredded or diced). Serve over brown rice, quinoa, baked potatoes (white or sweet) or cauliflower rice.