This excessively straightforward Vegetarian Taco Soup Crock Pot Recipe is the ideal weekday supper.
You know whether something has taco in the title, I'm going to cherish it. What's more, this overly basic open and dump stewing pot formula is no special case.
My Vegetarian Taco Soup Crock Pot Recipe is the sort of exquisite bowl you WANT seconds of.
It's sort of like my Crock Pot Award Winning Vegetarian Chili, yet it is more soup like and the flavors are marginally unique. It highlights taco flavoring and is topped with taco top picks like cheddar, lime, Greek yogurt (or acrid cream) and green onions.
The genuine taco-y flavor originates from the chips however. You can disintegrate some on top or use them to plunge.
- 1 green pepper chopped
- 1 small sweet onion chopped
- 2 15 ounce can tomatoes I used fire roasted garlic
- 1 15 ounce can black beans rinsed and drained (low sodium)
- 1 15 ounce can kidney beans rinsed and drained (low sodium)
- 1 4 ounce can green chilies
- 3 cups low sodium vegetable broth
- 1 teaspoon minced garlic 2 cloves
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 2 bay leaves
- 1 teaspoon oregano
- 1/2 -3/4 teaspoon salt
- 1/2 - 3/4 teaspoon pepper
- Garnish: tortilla chips plain Greek yogurt (or sour cream,) 2% Mexican cheese blend, sliced green onions, lime
Instructions :
- Put all ingredients in a Crock Pot and mix.
- Cook for 6-8 hours on low or 3-4 hours on high or until the vegetables are tender. Remove bay leaves.
- Serve with the chips, Greek yogurt, cheese, green onions and the lime wedge!
Source : bit.ly/2K9JhtC
Read more our recipe : Rainbow Vegetarian Pad Thai with Peanuts and Basil #vegetarian #vegan #dinner #noodle #salad
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