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!

• Preparation Time: 15 mins
• Cooking Time: 23 mins
• Total Time: 38 mins
• Calories: 600 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 2 teaspoons chopped fresh cilantro
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can sliced black olives
• 2 cups cooked rice
• 2 cups frozen corn
• 1 large tomato, seeded and diced
• 2 cups chopped mushrooms
• 2 avocados, halved and pitted
• 2 ½ (11.5 ounce) cans tomato juice
• 3 tablespoons homemade taco seasoning

Recipe Instructions

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

Step 2

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