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    Recipe of the Week: Healthy Taco Soup

    February 18, 2011

February 18, 2011

Recipe of the Week: Healthy Taco Soup

You need a crockpot to cook this, as well as:

1 can black beans 
1 can garbanzo beans (you can choose other beans if you would prefer) 
1 onion, or some onion powder (cheaper & easier) 
2 zucchini 
1 yellow squash 
2-3 carrots 
1 can rotell tomatoes & peppers (the one slightly unhealthy ingredient) 
1 can no-salt added diced tomatoes 

1 can corn (optional) 
garlic (fresh, powder, or dried minced) 
chili powder 
Either 1 low sodium beef bouillon cube or vegetable stock 

1. Drain & rinse the beans and corn and put them in the crock pot 
2. Chop the zucchini, carrots, squash, and onion & add them in 
3. Pour in the cans of Rotell and tomatoes, undrained 
4. Put in cumin, chili powder, and garlic as desired (LOTS of cumin makes it taste taco-ey) 
5. Put in either beef bouillon cube and water until the food is covered & water’s about 1 cm above the other ingredients, or vegetable stock if you want to keep this vegan, to the same level. (Sorry, I don’t actually use measuring cups, so I don’t know the exact amount.)
6. Cover, heat on low for 4-6 hours

I always watch my crock-pot recipes occasionally if I’m able to make sure I don’t need to add water. 

Then, you can add in fat free sour cream, avocado slices, tortilla chips, or whatever else you have around for flavoring. 
This is a really adaptable recipe. You can switch up the vegetables as desired, you can replace the rotell with salsa, add meat if you want it… you get it!

  • Jimmy

    Awesome recipee im latin and cooking recipees of the nutrional guide of p90x is not based on our diet or food we get down here….more likely to our cuisine lol…but when you talk about tacos ur getting there hahaha thanks alot man for this awesome work you ve done here .

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