Vegetarian One Pot Taco Soup
This soup makes a lot, but is perfect for freezing and eating later!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6-8 servings 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 1/2 cup cooked brown lentils
- 1 (1-ounce) package gluten free ranch seasoning
- 1 (1-ounce) package gluten free taco seasoning or homemade
- 1 (15-ounce) can pinto beans, undrained
- 1 (15-ounce) can black beans, undrained
- 1 (15-ounce) can kidney beans, undrained
- 1 cup frozen corn kernels
- 1 (28-ounce) can crushed tomatoes
- 1 (10-ounce) can diced tomatoes with chilies (Rotel works great)
- 2 cubes Massel Ultracube Bouillon Cubes, beef flavor dissolved in 2 cups hot water or 2 cups gluten free vegetable stock of choice
Optional toppings
- shredded Manchego cheese
- minced red onion
- sliced chili pepper
- cilantro
- lime wedges
- 1 cup Greek yogurt + zest of 1 lime, stirred together
- hot sauce
Instructions
- In a large soup pot heat the olive oil over medium heat, add the onions and cook until translucent, about 5 minutes. Add the cooked lentils, ranch and taco seasoning packets and stir to combine.
- Add the pinto beans, black beans, kidney beans and their juices along with the frozen corn, crushed tomatoes, diced tomatoes with chilies, and stock. Stir to combine. Raise the heat and bring to a boil.
- Once boiling reduce to a simmer and cook for 20 minutes. Serve with desired toppings.
Find it online: https://thismessisours.com/vegetarian-one-pot-taco-soup/
