Vegetarian Taco Soup
30 mins (prep 15, cooking 15)
15 ingredients
6-8 servings
This recipe is adapted from a meat-based taco soup published in Southern Living's 1999 Annual Cookbook. Inexpensive, simple, fast to assemble and clean up. This is a hearty, nutritious meal that doesn't sacrifice taste for ease of preparation.

Categories:  tomato , taste~mood , spicy , free-of... , equipment , soups-&-stews , one-dish-meal , time-to-make , egg-free , <-30-mins , easy , main-dish , beans , inexpensive , vegetarian , vegetable , stove-top ,
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Serving Size (215.05 g)
Servings 6
Amount per Serving
Calories 315.82 Calories from Fat 33.12
% Daily Value *
Total Fat 3.68g 33.96%
Saturated Fat 0.54g 16.09%
Trans Fat 0.0g %
Cholesterol 0.33mg 0.66%
Sodium 75.08mg 18.77%
Total Carbohydrate 61.96g 123.92%
Dietary Fiber 1.51 g 36.29%
Sugars 1.54 g %
Protein 7.99g 95.93%
Vitamin A 243.36IU% Vitamin C 0.21mg%
Calcium 36.48mg% Iron 2.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pinto beans, dark red kidney beans, stewed tomatoes, diced tomatoes with juice, diced tomatoes with green chilies, taco seasoning mix