Healthy eating
- 1 small onion diced
- 2 cans vegetable broth (used chicken) organic, low sodium
- 2 cans stewed or crushed tomatoes (i used only 1 can then used paste)
- 2-3 cups corn can or frozen
- 2 cans pinto beans drained
- 2 cans black beans drained
- 24 ounce salsa
- 2 tablespoons taco seasoning homemade (see below)
- 1 tablespoon chili, cumin, garlic, onion powder taco mix all together
- 1/4 teaspoon crushed red pepper taco mix all together
- rice chips, cheese, avocado toppings
- Carbohydrate 16.36512793376 g
- Cholesterol 0 mg
- Fat 0.372573548288 g
- Fiber 5.3337552338108 g
- Protein 5.193031268432 g
- Saturated Fat 0.0895479960064 g
- Serving Size 1 1 Serving (125g)
- Sodium 558.9484242352 mg
- Sugar 11.0313726999492 g
- Trans Fat 0.0533684759168 g
- Calories 84 calories
Step-by-step
- Drain/ Rinse beans.
- Add all ingredients to large pot.
- Warm through and serve with chosen toppings.
When grocery spending must remain strictly controlled, pulling together a substantial meal from shelf-stable pantry items avoids unnecessary trips to the store while keeping preparation under thirty minutes. Relying entirely on canned beans, premade salsa, and vegetable broth eliminates the need for lengthy simmering times or expensive specialty cuts of meat. Dicing the single small onion uniformly ensures it softens completely within the brief heating window, releasing its aromatics into the broth without leaving harsh, raw bits in the finished bowls.
Achieving a balanced body in a meatless soup requires careful management of the starch from the two cans of black beans and two cans of pinto beans. Simmering the mixture gently prevents the legumes from breaking down into a muddy paste while allowing the two to three cups of corn to retain a pleasant, distinct pop against the softer beans. Whisking the two tablespoons of homemade taco seasoning—blended from equal parts chili powder, cumin, garlic powder, and onion powder plus a quarter teaspoon of crushed red pepper—directly into the liquid builds a complex spiced foundation instantly.
Portions stored in an airtight container in the refrigerator will maintain their structural integrity for up to four days, though the starches will continue to thicken the broth as it sits. Adding a splash of water during reheating restores the initial consistency if the liquid reduces too much overnight.
