Meatless Friday: Vegetarian Taco Soup



Meatless Fridays at

Tired of plain old tomato soup? Dress it up with some nutritious beans and corn and add a little zing of spice! This soup freezes well and is great for lunch as well as dinner, so go ahead and make the full batch.

Vegetarian Taco Soup

tortilla soup5 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.

Copyright 2014 Barb Szyszkiewicz


About Author

Barb Szyszkiewicz is a wife, mom, Secular Franciscan, managing editor for Today's Catholic Teacher magazine and editor at Her three children range in age from high school to young adult, and she enjoys writing, cooking, and reading. Barb is a music minister at her parish and an avid Notre Dame football and basketball fan. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information for diabetics at Cook and Count.

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