I am a soup lover. It is one way for me to get veggies intake. This is a recipe that is simple and in one pot. You can substitute vegetables that you like. You can slim it down by using a low sodium broth or water. I love the combination of taco flavoring with my cabbage, beans, chicken, and carrots. I also love the fact that it is the new year and I am “cutting back.”

I make it in my pot that holds about 12-15 cups. Are you like me, in that you are always looking for containers and lids? I keep a stock of 16 and 32-ounce containers on hand that I get from Amazon. Click here if you would like to view or order. That way, I can easily dole in containers after it is cooled. I am not hunting for lids, everything is available! Phew! I can also see what’s in the container when I freeze so no need to remove the lid to discover what is in the freezer!

Start out your January with a low-calorie soup! And let me know if you already have tried this combination or if you actually make it!

See ya soon!

Yield: 12-15 cups

VEGGIE TACO SOUP

Name: VEGGIE TACO SOUP
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 12
Ingredients: 3 Tablespoons Olive Oil; 1 red onion, chopped fine; 1/2 cabbage shredded; 1 small bunch baby carrots; 2 cans Black Beans, drained (I use Trappey's); 1 can Red Beans, drained (I use Trappey's); 1 envelope McCormicks Mild Taco Seasoning; 1 Rotisserie chicken; 2 32 oz Swansons Chicken Broth; 2 cans Delmonte Diced Tomatoes; 3 tablespoons tomato paste.; 1 Cup frozen green peas

Vegetable soup with taco flavor.

Prep Time 25 minutes

Cook Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

3 Tablespoons Olive Oil
1 red onion, chopped fine
1/2 cabbage shredded
1 small bunch baby carrots
2 cans Black Beans, drained (I use Trappey's)
1 can Red Beans, drained (I use Trappey's)
1 envelope McCormicks Mild Taco Seasoning
1 Rotisserie chicken
2 32 oz Swansons Chicken Broth
2 cans Delmonte Diced Tomatoes
3 tablespoons tomato paste.
1 Cup frozen green peas

Instructions

Debone Rotisserie chicken. Keep about 1/2 of the meat for this soup. Freeze remainder.
Pour oil in a large soup pot. Add onions and cook, stirring frequently until onion is clear and sauteed.
Add cabbage and saute until wilted.
.Add 1 box of broth.
Add diced tomatoes and tomato paste. Stir well..
Add carrots, beans, peas, taco seasoning mix and chicken. need to add the rest later.
Add more broth until the pot is about 2 inches below the rim. As the soup cooks down, may need to add the rest later.
Cook on medium-low for 2 hours.
Salt and pepper to taste.

Notes

There is no exact ingredient or measurement for this soup. I used chicken to keep it light. I chose the beans that I like. The taco seasoning gives it flavoring and thickening.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 778mgCarbohydrates: 16gFiber: 5gSugar: 4gProtein: 13g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.