Vegetarian Taco Soup

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Now that the weather is getting chilly I have been craving soup! This is my first Autumn season being a vegetarian so I am constantly looking for new recipes to make! I stumbled upon this recipe on "This Silly Girls Life's" blog and decided to try it out! I did make some changes to it to make the recipe a little easier as well as thicker. It is definitely going to be a go to meal for me!
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Here's what you'll need
  • 1½ tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 yellow, 1 green & 1 red pepper diced
  • ¼ cup chopped jalapeƱo
  • 4 cups vegetable stock
  • ¼ cup taco seasoning
  • 2 cans of 14.5 oz. garlic fire roasted diced tomatoes
  • 2 cans of 15 oz. black beans, rinsed and drained
  • ¼ cup tomato paste
  • 1 cup quinoa (optional, but great for extra protein)
*TIP: Many grocery stores sell pre-diced vegetables in their produce section. My grocery store sells red, green and yellow peppers as well as onions diced up and in 1 package. If you get that it will save you some time!
HEAT a large pot over medium heat. Add the olive oil, peppers and onions. Cook for 1-2 minutes or until the unions are translucent.
STIR in the remaining ingredients and bring to a boil. Next, let simmer for 20-25 minutes.
GARNISH with tortilla chips, avocados, cheese, sour cream or anything else that you like.
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