Vegetarian Taco Soup Instant Pot Recipe
Try this Vegetarian Taco Soup Instant Pot recipe.
Try this Vegetarian Taco Soup Instant Pot recipe.
- salt
- 4 cups water
- garlic
- 1
- 1/2
- onion
- 2
- cups
- water
- cup
- salsa
- onions
- tomatoes
- 4
- cooking oil
- 1/2 tsp oregano
- oregano
- garnish
- cilantro
- 1 tsp cumin powder
- cheese shredded
- 2 cloves garlic finely chopped
- 1 jalapeno finely chopped
- tbsp
- cloves
- tsp
- 1-2
- finely chopped
- 1/2 cup cilantro finely chopped
- 3-4
- jalapeno
- 1/2 cup
- black beans
- 1 cup
- ingredients1 medium or 1/2 cup onions finely chopp
- 1 medium or 1/2 cup onions finely chopped 3 large or 1 cup crushed
- 1 medium or 1/2 cup onions finely chopped 3 large or 1 cup crushed
- 1 medium or 1/2 cup onions finely chopped
- 1 medium or
- 3 large or 1 cup tomatoes puree these or use finely choppe
- 3 large or
- puree these or use finely chopped. i use canned di
- 1 cup black beans canned and drained
- canned and drained
- 1 cup corn kernels fresh or frozen. i used frozen
- corn kernels
- fresh or frozen. i used frozen
- 1/2 cup salsa mild or medium. i used medium
- mild or medium. i used medium
- 1 cup nacho chips or tacos roughly crushed
- nacho chips or tacos
- roughly crushed
- oil and spices1/2 tbsp cooking oil 1 tsp cumin pow
- oil and spices
- 1/2 tbsp cooking oil 1 tsp cumin powder 1/2 tsp oregano 1/2
- 1/2 tbsp cooking oil
- cumin powder
- 1/2 to 1 tsp smoked paprika or any paprika of your cho
- 1/2 to 1
- smoked paprika or any paprika of your choice
- may use red chili powder
- 1 tsp or to taste salt
- tsp or to taste
- you may use 1-2 tsp of taco seasoning instead of a
- you may use 1-2 tsp of taco seasoning instead of a
- garnish1-2 tbsp onion finely chopped 1-2 tbsp toma
- 1-2 tbsp onion finely chopped 1-2 tbsp tomatoes finely chop
- 1-2 tbsp onion finely chopped
- 1-2 tbsp tomatoes finely chopped
- 1 tsp jalapeno finely chopped
- 3-4 tbsp cheese shredded i used mexican blend
- i used mexican blend
- 1/2 lime cut into wedges or slices
- lime cut into wedges or slices
- Carbohydrate 262.074959358452 g
- Cholesterol 1141.68 mg
- Fat 378.02794553765 g
- Fiber 43.3460091281451 g
- Protein 69.1729535484019 g
- Saturated Fat 200.735707781449 g
- Serving Size 1 1 recipe (4137g)
- Sodium 1162.02220124851 mg
- Sugar 218.728950230307 g
- Trans Fat 20.2407645497118 g
- Calories 4554 calories
Step-by-step
- Add 4 cups of water, 2 cloves garlic, and 1/2 onion to the Instant Pot.
- Add 2 cups water, 1 cup salsa, 1 cup chopped onions, 1 cup crushed tomatoes, 4 tbsp cooking oil, 1/2 tsp oregano, 1 tsp cumin powder, 1 jalapeno (finely chopped), 1/2 cup cilantro (finely chopped), 1 cup black beans (canned and drained), 1 cup corn (fresh or frozen), salt to taste, and 1/2 to 1 tsp smoked paprika to the Instant Pot.
- Mix well.
- Cook on high pressure for 15 minutes, then let it naturally release pressure for 10 minutes.
- Garnish with 1-2 tbsp chopped onions, 1-2 tbsp chopped tomatoes, 1 tsp chopped jalapeno, 3-4 tbsp shredded cheese, and lime wedges.
- Serve with nacho chips or tacos.
My Go-To Vegetarian Taco Soup: A Busy Woman's Best Friend
As a working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, and keeping a healthy dinner on the table can feel like a constant marathon. That's why I've become a huge fan of quick, easy, and delicious recipes – and this Vegetarian Taco Soup is my absolute champion. It's packed with flavor, unbelievably simple to make, and adaptable to whatever vegetables I have on hand. Forget spending hours slaving over a stove; this Instant Pot recipe allows me to have a hearty, satisfying, and healthy meal ready in a fraction of the time.
The beauty of this soup lies in its simplicity. I usually grab a can of black beans and corn – no need for elaborate prep work. The Instant Pot does all the heavy lifting, releasing fragrant steam filled with the delicious aromas of cumin, oregano, and a touch of smoky paprika. While it's cooking, I can get a head start on other tasks – like checking emails or helping the kids with homework. This soup is truly a lifesaver, especially on those crazy, busy weeknights.
What I love most about this recipe: It’s incredibly adaptable. Sometimes I add diced bell peppers for extra sweetness, other times I throw in some zucchini or extra jalapeno for a spicy kick. The possibilities are endless. I also often experiment with different types of cheese - sometimes cheddar, sometimes Monterey Jack. The beauty is that you can customize it to your exact preferences. I've even been known to add a dollop of sour cream or Greek yogurt for extra creaminess. (My kids are big fans of this addition!)
Beyond its convenience and flexibility, this soup is also incredibly healthy. It’s packed with protein from the beans, fiber from the vegetables, and a good dose of vitamins and minerals. It's a complete meal in itself, a satisfying and nutritious option that leaves me feeling energized and ready to tackle whatever the day throws my way. It's not just a quick meal; it's a smart meal.
This vegetarian taco soup has become a staple in our family's weekly meal rotation. It's a recipe that I can confidently hand down to my kids as they grow older, teaching them the value of quick, healthy, and flavorful cooking. It’s more than just a recipe; it’s a piece of my busy, but happy, life. I can't recommend this simple, yet satisfying meal enough.
Serving Suggestions:
- Serve with tortilla chips for extra crunch.
- Top with avocado for healthy fats and creaminess.
- Add a dollop of sour cream or Greek yogurt for a tangy twist.
- Garnish with fresh cilantro for a pop of color and flavor.
- Serve with a side of warm cornbread for a comforting meal.
Tips and Tricks:
- Feel free to experiment with different types of beans – kidney beans, pinto beans, or even a mix would work great.
- If you don't have an Instant Pot, you can easily adapt this recipe for a stovetop or slow cooker. Just adjust the cooking time accordingly.
- For a spicier soup, add more jalapeno or a dash of cayenne pepper.
- Make a big batch and freeze leftovers for a quick and easy meal later in the week.
- To make this soup vegan, simply omit the cheese and use a vegan sour cream or yogurt alternative.
This recipe is a testament to the fact that healthy and delicious doesn't have to be complicated. It’s a quick, easy, and satisfying meal that's perfect for busy weeknights. So, the next time you're looking for a simple yet flavorful meal, give this Vegetarian Taco Soup a try – you won't be disappointed!
