- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cups chopped mushrooms
- 2 1/2 (11.5 ounce) cans tomato juice
- 2 cups vegetable broth
- 2 cups frozen corn
- 2 cups cooked rice
- 1 (15 ounce) can black beans, drained and rinsed
- 1 large tomato, seeded and diced
- 1 (4 ounce) can sliced black olives
- 3 tablespoons homemade taco seasoning
- 2 teaspoons chopped fresh cilantro
- 2 avocados, halved and pitted
- Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
- Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.
06/30/2019
recipepes.com
vegan taco soup, recipe
PT15M
PT1H
5
455 calories
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