vegan taco soup

vegan taco soup
  • 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


  1. 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.
  2. Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

06/30/2019
vegan taco soup, recipe PT15M PT1H 5 455 calories

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