Vegan Taco Soup

Name: Vegan Taco Soup
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 113 grams sliced black olives; 425 grams black beans (drained, rinsed); 2 teaspoons cilantro; 473 milliliters rice (cooked); 473 milliliters frozen corn; 473 milliliters chopped mushrooms; 1 Tbsp olive oil; 1 chopped onion; 3 Tbsps homemade taco seasoning; 1 large seeded, diced tomato; 765 grams tomato juice; 473 milliliters vegetable broth

Vegan Taco Soup might be just the soup you are searching for. One portion of this dish contains approximately 6g of protein, 4g of fat, and a total of 200 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have vegetable broth, corn, tomato, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 10 minutes. It is a good option if you're following a gluten free and vegan diet.

Ingredients

Servings:

113grams

sliced black olives 425grams

black beans (drained, rinsed)2teaspoons

cilantro 473milliliters

rice (cooked)473milliliters

frozen corn 473milliliters

chopped mushrooms 1Tbsp

olive oil 1

chopped onion 3Tbsps

homemade taco seasoning 1large

seeded, diced tomato 765grams

tomato juice 473milliliters

vegetable broth

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.