Sunday, October 23, 2011

Taco Soup


  • 2-15oz cans pinto beans, drained/rinsed
  • 15oz can black beans, drained/rinsed
  • 15oz can fire roasted tomatoes
  • 3/4c shredded carrots
  • 1 medium onion, chopped
  • 2c mushrooms, chopped
  • 4c veggie broth
  • 4c water
  • 1T chili powder
  • 1T cumin
  • 1t smoked paprika
  • 1 1/2c dry pasta
  • 4c fresh spinach
  • 1c nutritional yeast

Add first 13 ingredients to 6qt crock pot. Cook on low for 9 hours.

Add spinach and yeast to crockpot at end and mix well.
Garnish with chips and vegan cheese if desired. (not in NI)  

Makes 16/1c servings

  • Amount Per Serving
  • Calories: 112
  • Total Fat: .8g
  • Total Carbs: 22g
  • Dietary Fiber: 6g
  • Sugar: 2g 
  • Protein: 7g


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