Taco Soup {Vegan, Gluten-Free, Dairy-Free}

This soup is healthy and delicious all in one comforting bowl.  It’s also vegan and gluten-free!

My name is Lauren and I eat soups all year long.

There I said it.  Yes, some people think it’s strange to eat a bowl of hot soup when it’s 80 degrees out.  Not me.  Bring it on!    I prefer soup with vegetables in there.  Lots and lots of vegetables.  Add some pasta, rice or quinoa and I am even happier.  And I don’t like when my soups are too thick and creamy.  Did I mention that I was a really picky eater?

All of a sudden it just got really cold.  Like crazy, windy, 40-50 degrees cold.  This is where my obsession with soup comes in handy.  Now people won’t think I am crazy for making soup all the time.  And they even want some of my soup.  I’ll share (a little) sometimes.

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Taco Soup

Servings 8 servings

Ingredients

• I medium onion chopped
• 3 garlic cloves minced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 1/2 teaspoon cumin
• 1 teaspoon coriander
• 4 cups vegetable broth
• 2 cups water
• 2 cans black beans rinsed and drained
• 1 can pinto beans rinsed and drained
• 1/2 cup frozen corn
• 1 red bell pepper diced
• 1 15 ounce can diced tomatoes I used fire roasted
• 1 large ripe avocado sliced for garnish
• cilantro chopped for garnish
• tortilla chips chopped for topping
• diced jalapeños optional for topping

Instructions

1. Heat onion, garlic and olive oil in a skillet for 3-4 minutes until softened over medium heat.
2. Add chili powder, coriander and cumin and stir to combine. Cook 3-4 more minutes.
3. Add broth, water, beans, corn, pepper and tomatoes. Mix well.
4. Bring to a boil, cover and let simmer on low for 20-25 minutes.
5. Top with avocado, tortilla chips, jalapeños or whatever toppings you'd like.

I am in love with these Trader Joe’s Organic Tortilla Chips.  Please ignore the blurry picture, I let my 5 year old take it.  I figured it was just a picture of a bag of chips, how bad could the picture come out?  THIS is how bad…

But you get the idea.  They are delicious.  I love that they are organic and have quinoa and chia seeds in them.  And they taste extra delicious with this soup!  Hope you enjoy the soup too!