Vegetarian Taco Soup
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings6
Calories158kcal
Ingredients
- 1 tbsp Olive Oil
- 1 cup Yellow onion diced
- 3 cloves Garlic minced
- 1 can Muir Glen Organic Diced Tomatoes 14.5oz
- 1 can Black beans rinsed and drained, about 1.25 cups
- 1.5 cup Corn frozen
- 1 cup Red Bell Pepper diced
- 1 cup Green Bell Pepper diced
- 1 Jalapeno finely diced
- 3 tbsp Taco seasoning (see notes for options)
- 1/2 tsp Salt adjust to taste
- 2.5 cup Vegetable Broth
- 1/4 cup Cilantro leaves chopped, to garnish
- Optional Toppings
- Avocado sliced or cut into small pieces
- Cheddar Cheese shredded (skip for vegan or use vegan cheese)
- Sour cream (skip for vegan or use vegan greek yogurt)
- Tortilla chips (skip for gluten-free)
- Red onion diced
- Jalapeno sliced
- Lime wedges
Instructions
- Add all the ingredients to your pressure cooker in this order: oil, onion, garlic, tomatoes, black beans, corn, red bell peppers, green bell peppers, jalapeño, taco seasoning, salt, and vegetable broth. Do not stir.
- Close lid with vent in sealing position. Set on pressure cook mode for 6 minutes at high pressure.
- When the pressure cooker beeps, let the pressure release naturally (NPR). Open the lid. Taste and adjust salt if needed. Garnish with cilantro leaves.
- Serve with any of the optional toppings you like!
Notes
Seasoning: If you don't have taco seasoning, you can use the below spices.
1 tsp paprika
2 tsp cumin
1 tsp oregano
1/2 tsp salt
Storing Taco Soup: This Taco Soup will last for about 4 days in the refrigerator. You can also freeze it in small portions in airtight containers. When ready to eat, reheat in the microwave or on the stove.
Slow Cooker: Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
