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Caption: OK, so we are two weeks away from summer and it’s not what most would call soup weather, but I can eat a good bowl of soup anytime of the year.
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Caption: Ingredients
1½ tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 cloves of garlic, minced
¼ cup chopped jalapeno
dash of sea salt and pepper to taste
5 cups vegetable stock
⅓ cup taco seasoning
2 cans of 14.5 oz. fire roasted diced tomatoes
2 cups of frozen whole kernel corn
2 cans of 15 oz. black beans, rinsed and drained
¼ cup tomato paste
Optional garnishes: sliced red onions, sour cream, sliced avocado, sliced jalapeno,lime wedges,and tortilla chips.
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Caption: If you like tacos and nachos, you will love this soup. I always make a big pot, just so there are leftovers to eat throughout the week. It’s a hearty, fill-you-up soup, loaded with protein. Not a vegetarian? add your choice of meat. Honestly, this is more than just a soup – it’s a topper for killer nachos, burritos, enchiladas, so many possibilities.
Summer or Winter this soup is just plain good.
This may become your families favorite!
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Caption: For complete instructions
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Vegetarian Taco Soup