Vegan Taco Soup

We've all had it: taco soup with hearty content and garlicky kick, but who knew it could be so easy?!

This recipe is so versatile! You can eat the veggie version (as pictured) or add in your favorite meat (Collin loves adding an organic chicken breast). 

What you'll need: 

1 tablespoon organic olive oil

1/2 diced white onion

3 garlic cloves

1 teaspoon cayenne (less or none of you don't like da spice!) 

1 tablespoon cumin

3/4 tablespoon salt

1 tablespoon garlic powder

2 tablespoon chili powder  

1 teaspoon tumeric

1 cup organic bell peppers (julienned or just the frozen bag kind) 

2 cans organic fire-roasted tomatoes with green chiles

3 cans organic chilli beans

1 can organic corn

1 box organic veggie broth

Optional: Any meat of your choice

Garnish:

freshly cut cilantro  

diced avocado

diced red onion

1. Sautee the onion and the minced garlic in the olive oil with the added garlic powder, salt and cayenne until the onions are transparent. 

2. Open and add the tomatoes, then the corn, then the beans and dump them in. 

3. Add remaining spices and broth and bring to a boil, stirring occasionally.  

4. Let boil for 15-20 minutes then let sit until ready to serve!

We served ours over quinoa, but you can use rice, or just chips!  

This recipe yields 10-12 servings. 


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