Vegan Taco Soup

Ingredients

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

  • 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.

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  • Step 2

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

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