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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 soup

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.

Copyright 2014 Barb Szyszkiewicz

About the Author

Barb Szyszkiewicz

Barb Szyszkiewicz

Barb Szyszkiewicz, senior editor at CatholicMom.com, is a wife, mom of 3 young adults, and a Secular Franciscan. Barb enjoys writing, cooking, and reading, and is a music minister at her parish. Find her blog at FranciscanMom and her family’s favorite recipes with nutrition information at Cook and Count. Barb is the author of The Handy Little Guide to Prayer and The Handy Little Guide to the Liturgy of the Hours, available from Our Sunday Visitor.