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.