Vegan Taco Soup

Threw this together one night to use up some leftovers and knew after the first taste that I’d make it again repeatedly! I love that it’s really easy to adjust ingredients to taste and use what’s available in the pantry/fridge currently. I’ve also added sweet potatoes and cabbage and increased the vegetable broth for a more stew-like meal or to change up the leftovers. I would have also added peppers if I’d had them!

Step: 1

Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives,

Step: 2

, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.

Step: 3

Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.

Per Serving: 600 calories; protein 17.4g; carbohydrates 86.7g; fat 27.4g; sodium 1823mg.

The word “stew” can refer to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.