While it is technically spring, this week has been cooler and rainy here in the Midwest, and I don’t know about you, but cool, rainy weather always makes me want a big bowl of soup!
This soup is very flavorful and easy to throw together. As I mentioned last week, during my Daniel Fast, I typically made a big pot of soup at the beginning of the week and then ate it along with a salad for lunch throughout the week. This was one of the soups I made and it was delicious!
Vegetarian Taco Soup
1 tablespoon Extra-virgin olive oil
1/2 medium red onion, diced
3-4 cups vegetable broth (for a Daniel Fast, use this recipe, or just use water)
1 can black beans (15 oz), drained and rinsed
1 can diced tomatoes with green chilies (14.5 oz), drained
1/2 can fat free vegetarian refried beans
1 cup frozen corn kernels
2 cups cooked brown rice
1 Tbsp. Taco Seasoning (for a Daniel Fast, use this recipe to make your own)
1 tsp. salt
1/8 tsp. black pepper
In a large saucepan, sauté onions in olive oil until translucent. Add vegetable broth (use more or less broth depending on how thick you want your soup), black beans, tomatoes, corn and seasoning and bring to a boil. Reduce heat and simmer 20 minutes. Stir in cooked rice and refried beans and simmer for an additional 10 minutes or until the refried beans have dissolved into the broth and the rice is heated through.
- For a non-vegetarian dish, use chicken broth in place of vegetable broth and add 1-2 cups cooked shredded chicken when you add the rice and refried beans
- For a non-Daniel Fast meal, consider adding the following toppings: sour cream, shredded Mexican cheese, diced avocado, and/or crushed tortilla chips
- Can use regular diced tomatoes if you can’t tolerate spicy food
- Can substitute 1/2 cup dried polenta for the brown rice
Servings: Approximately 8 (1-cup servings)
Adapted from (Ultimate Daniel Fast)