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  • Writer's pictureCoach Kat

#TacoTuesday Soup

Do you love Taco Tuesday but get bored with the same old tacos? Try this gluten-free and vegan taco soup to change it up. Remember to squeeze the lime over the soup - it makes all the difference!


  • 1 can (15 oz) black beans, rinsed and drained

  • 1 can corn, rinsed and drained (or 1.5 cups frozen)

  • 2 cans (11.5 oz each) diced tomato

  • 2 cups chopped mushrooms

  • 1 can green chiles

  • 1 package of dried red lentils (2 cups)

  • 1 jalapeno, chopped (optional)

  • 1 onion, chopped

  • 3 cloves garlic, chopped

  • 1 tablespoon cumin

  • 1 teaspoon chili powder

  • ¼ teaspoon dried garlic

  • Juice of one lime

  • 2 cups water (or vegetable broth)

  • Salt and pepper to taste

  • Handful of chopped cilantro

  • Avocado and more cilantro to top

  • Additional add-ins: chopped carrot, chopped bell pepper (green, yellow, orange, red), chopped squash or zucchini, sliced black olives.


1. Heat a large pot over medium-high and add a splash of olive oil (or water sauté). Sauté onion until softened, then add seasonings, garlic, and jalapeno, sauté until fragrant. Add all canned ingredients and stir. 2. Bring to a simmer, add 1 cup of water and chopped cilantro. Season with salt and pepper to taste and simmer a few more minutes.

3. When ready to serve, top with chopped avocado and cilantro. Squeeze the lime juice over top.

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