The presentation of this easy, offbeat soup, filled with spiced beans and grain (quinoa or bulgur) is like a taco turned inside out, is fun and dramatic. It's perfect for a chilly weeknight meal, served with a colorful salad and a green veggie. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Raffetto.

Recipe

Taco Soup

5 from 1 vote

The presentation of this easy, offbeat soup, filled with spiced beans and grain (quinoa or bulgur) is like a taco turned inside out, is fun and dramatic.

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 6

Ingredients

½ cup raw quinoa or bulgur
1 tablespoon olive oil
1 large onion chopped
2 to 3 cloves garlic minced
1 medium green bell pepper finely diced
4 cups cooked or canned pinto beans from 1 ½ cups raw beans or two 15- to 16-ounce cans, drained and rinsed
28- ounce can salt-free crushed tomatoes
1 to 2 fresh hot jalapeño or serrano chilis, or 1 mild chili (poblano), or one 4-ounce can chopped mild green chilies
¼ cup chopped fresh cilantro optional
1 tablespoon good-quality chili powder or to taste
2 teaspoons ground cumin
1 teaspoon dried oregano
Salt to taste

Garnishes

Grated cheddar-style nondairy cheese Daiya cheddar or pepperjack are particularly good in this
Thinly shredded romaine or green leaf lettuce
Finely diced firm ripe tomatoes (about 1 cup)
Large triangular stone-ground tortilla chips
Picante sauce or other hot seasoning

US Customary - Metric

Instructions

Bring 1 cup of water to a boil in a small saucepan. Add the grain of choice and simmer, covered, for 15 minutes, or until the water is absorbed.
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
Add the remaining ingredients, except the garnishes, plus the cooked grain and 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat. This should have the texture of a thick chili, but if too thick, stir it a little more water.
Assemble each serving as follows: Fill each bowl about ⅔ full with soup. Top with some grated cheese, shredded lettuce, and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a kind of star-shaped effect. The tortilla chips can be used to scoop up the solid parts of the soup or just nibbled along with the soup.
Pass around a bowl of extra tortilla chips and hot seasoning for embellishing individual portions.

Nutrition (Estimate per Serving)

Calories: 231kcalCarbohydrates: 41gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 531mgPotassium: 893mgFiber: 10gSugar: 9gVitamin A: 815IUVitamin C: 32mgCalcium: 130mgIron: 5mg

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Nutrition information
Per serving: Calories: 405; Total fat: 12g; Protein: 16g; Fiber: 20g; Carbs: 64g; Sodium: 228mg