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- 1 tablespoon olive oil - 1 onion, chopped - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 2 carrots, diced - 1 zucchini, diced - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (28 oz) diced tomatoes (with juice) - 4 cups vegetable broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste To make Veggie Loaded Taco Soup, gather these fresh and simple ingredients. The olive oil adds richness and flavor. Chopped onion and minced garlic start the soup with a great base. I love using a bell pepper for its crunch and sweetness. Carrots and zucchini boost the veggie count and add nice texture. Canned black beans and kidney beans give protein and fiber. Corn adds a touch of sweetness. Diced tomatoes bring acidity and depth to the soup. Vegetable broth is the base that ties everything together. Season with chili powder, cumin, and smoked paprika for a warm, spicy flavor. Don’t forget salt and pepper to enhance everything! - Fresh cilantro - Avocado - Tortilla chips Garnishes make the soup pop! I love using fresh cilantro for its bright flavor. Diced avocado adds creaminess and healthy fats. Crunchy tortilla chips give a fun texture contrast. Serve the soup hot with these tasty toppings for a delightful meal! 1. Sautéing onions and garlic Start with a large pot. Heat 1 tablespoon of olive oil over medium heat. Add the chopped onion. Cook for about 3-4 minutes until the onion turns translucent. Next, add 3 cloves of minced garlic. Stir for 2 minutes until fragrant. 2. Adding bell pepper and vegetables Now, toss in 1 diced bell pepper. Mix it well with the onion and garlic. After that, add 2 diced carrots and 1 diced zucchini. Cook these veggies for about 5 minutes. They should start to soften and blend well. 1. Incorporating beans and tomatoes Time to add some heartiness! Pour in 1 can each of black beans, kidney beans, and corn. Make sure to drain and rinse them first. Then, add 1 can of diced tomatoes with juice. Give everything a good stir to mix. 2. Seasoning and simmering Next, pour in 4 cups of vegetable broth. This will give your soup a rich base. Season using 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Bring the soup to a boil, then reduce the heat. Let it simmer uncovered for 20-25 minutes. This helps all the flavors to meld together. 1. How to garnish your soup Before serving, garnish your soup with fresh cilantro. Chop it finely and sprinkle a bit on top. You can also add diced avocado for creaminess. 2. Best sides to pair with taco soup Serve your taco soup with crunchy tortilla chips. They add a fun texture. You can also pair it with a simple side salad for a refreshing touch. Enjoy! To boost flavor, adjust your spices. If you want heat, add more chili powder. If you prefer it mild, cut back on spices. Fresh ingredients usually taste better. However, canned beans and tomatoes save time. Both can work well, but fresh veggies add a nice crunch. For creaminess, try dairy alternatives like coconut milk or cashew cream. They add a rich texture without dairy. Another great option is avocado. Mash it up or add chunks into your soup for a creamy touch. It pairs perfectly with the taco flavors. Want to save time? Chop your veggies in advance. Use a food processor for quick dicing. A large pot heats well and allows for even cooking. I recommend a heavy-bottomed pot to prevent burning. This keeps your soup bubbling just right. {{image_2}} You can change the protein in this soup to fit your taste. Adding chicken or turkey gives it a hearty twist. Simply cook the meat in the pot before adding the veggies. This adds flavor and makes it more filling. For a vegetarian option, try using plant-based proteins like lentils or tofu. They soak up the soup's rich flavors and add texture. Feel free to swap out the veggies based on what you have. Spinach, kale, or sweet potatoes work well too. You can even add frozen veggies for a quick option. Seasonal ingredients are great, too. In summer, use fresh tomatoes and corn. In winter, root veggies like parsnips can add warmth. If you need gluten-free options, just check your broth and spices. Many brands offer gluten-free choices. You can also make a low-sodium version. Use low-sodium broth and limit added salt. This keeps the soup tasty while being mindful of sodium intake. To keep your veggie loaded taco soup fresh, use airtight containers. Glass or BPA-free plastic containers work well. Make sure the soup cools down before sealing. Store it in the fridge for up to four days. When you want to enjoy it again, just reheat on the stove or in the microwave. Freezing taco soup is easy. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as you can before sealing. Label with the date for easy tracking. To thaw, place it in the fridge overnight. For quick reheating, you can use a microwave or heat on the stove over low heat. Enjoy your leftovers within four days if stored in the fridge. If frozen, consume within three months for the best taste. Check for signs of spoilage before eating. If you see mold, or if the soup smells off, it’s best to throw it away. Eating spoiled food can make you sick, so always be cautious! To make this tasty soup, follow these simple steps: 1. Heat one tablespoon of olive oil in a large pot over medium heat. 2. Add one chopped onion and sauté until it turns soft and clear. 3. Stir in three minced garlic cloves and one diced bell pepper, cooking for two minutes. 4. Add two diced carrots and one diced zucchini. Cook for five minutes. 5. Mix in one can of black beans, one can of kidney beans, one can of corn, and one can of diced tomatoes with juice. 6. Pour in four cups of vegetable broth and stir well. 7. Add one tablespoon of chili powder, one teaspoon of ground cumin, smoked paprika, salt, and pepper. 8. Bring to a boil, then lower the heat. Let it simmer for 20 to 25 minutes. 9. Taste the soup and adjust the seasoning if needed. 10. Serve hot, garnished with fresh cilantro, diced avocado, and tortilla chips. Yes, you can! Here are some tips for prepping ahead of time: - Make the soup a day before: Let it cool before storing it in the fridge. The flavors will blend nicely overnight. - Store in airtight containers: This keeps the soup fresh and tasty. - Reheat before serving: Use a pot over low heat or microwave until hot. Add fresh toppings before serving. Yes, this soup is vegan-friendly! Here’s why: - The main ingredients are all plant-based. - Use vegetable broth instead of chicken broth for a vegan option. - If you want extra protein, add tofu or tempeh. - For creaminess, use avocado or vegan sour cream on top. Enjoy this healthy and delicious soup without worry! Veggie Loaded Taco Soup is a great dish that brings flavor and nutrition together. We explored essential ingredients, like beans, fresh veggies, and spices, that create a hearty soup. You learned step-by-step cooking tips and ways to make it your own with varied proteins and vegetables. Storing leftovers and their shelf life are crucial for meal prep. Remember, this soup is versatile, so adapt it to your taste! Enjoy making it for your family or friends. It’s healthy and satisfying.

Veggie Loaded Taco Soup

Discover the deliciously healthy Veggie Loaded Taco Soup that's packed with nutritious ingredients! This easy recipe combines vibrant veggies, beans, and spices for a warming meal perfect for any day. In just 40 minutes, you can enjoy a hearty soup that will nourish your body and tantalize your taste buds. Ready to elevate your dinner routine? Click through to get the full recipe and bring comfort to your table today!
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Ingredients
  

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 carrots, diced

1 zucchini, diced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes (with juice)

4 cups vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Avocado, diced (for serving)

Tortilla chips (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion and sauté for about 3-4 minutes until translucent.

      Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.

        Add the diced carrots and zucchini, and cook for 5 minutes until they start to soften.

          Incorporate the black beans, kidney beans, corn, and diced tomatoes into the pot.

            Pour in the vegetable broth and stir well.

              Season the soup with chili powder, cumin, smoked paprika, salt, and pepper.

                Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes.

                  Taste and adjust the seasoning if necessary.

                    Serve hot, garnished with fresh cilantro, diced avocado, and a handful of tortilla chips for added crunch.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6