Vegan Taco Soup | Cookingwithdia

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.

Step 2

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

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