Spicy and filling, this meatless soup has plenty of kick.
VEGETARIAN TACO SOUP
makes 13 1-cup servings; 38g/carb per cup
5 cans (10.75 oz each) tomato soup
5 cans water (total 3.75 cups)
1 can (10 oz) Ro*Tel
2 cans (15.5 oz each) small red beans
2 cans (15 oz each) black beans
3 cups frozen corn
1/4 cup onion, very finely chopped
1/2 cup taco sauce
1/2 TBL cumin
1/2 TBL chili powder
Combine all ingredients in a soup pot and simmer 2 to 3 hours. The longer you cook it, the better it tastes.
Garnish soup with crushed tortilla chips and shredded cheddar cheese. (Note: garnish not included in carb count for this soup)
copyright 2014 Barb Szyszkiewicz
Cook and Count 
[…] created a new soup recipe in an effort to use up some tomato soup that was left over from Soup & Sandwich Night last […]
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