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Freezer-Friendly Taco Soup

Stephanie McKercher, RDN
  • 35 minutes
  • Serves 5 to 6

INGREDIENTS

1 15 ounce can

Black beans

1 1/4 cups

Corn, frozen

3 cloves

Garlic

1

Jalapeno pepper

2 cups

Kale

1/2

Lime, zest and juice

1/2 tsp

Oregano

1 15 ounce can

Pinto beans

1

Poblano pepper

1

Red bell pepper

1/2 cup

Red onion

2 28 ounce cans

Tomatoes

4 cups

Vegetable broth

2 tsp

Chili powder

1/4 cup

Nutritional yeast

1 tbsp

Cooking oil