Mexican

Low Carb Vegetarian Taco Soup is for Soup.

Low Carb Vegetarian Taco Soup takes 15 minutes to prepare.

Low Carb Vegetarian Taco Soup takes 30 minutes to cook.

Low Carb Vegetarian Taco Soup makes 8 servings.

The ingredients for Low Carb Vegetarian Taco Soup are:

1 tbsp vegetable oil
6 medium chopped mushrooms
1 medium zucchini, chopped
3 cloves garlic, minced
12 oz. soyrizo (Vegetarian Mexican sausage)
2 tsp ground cumin
1 tbsp chili powder
1/2 tsp cayenne pepper or chili flakes
4 cups vegetable broth
1 cup frozen spinach
1 14.5 oz can chopped tomatoes with jalapenos
15 oz black soy beans
4 oz Velveeta cheese, diced

Here is how you make Low Carb Vegetarian Taco Soup:

In a large sauce pan, heat the oil. Saute the mushrooms, onion, and zucchini in the hot oil until tender. Add garlic and cook for two more minutes. Add soyrizo, cumin, chili powder, and cayenne pepper and stir to mix ingredients. Add the vegetable broth and spinach, canned tomatoes and black soy beans. Bring to a boil and reduce heat. Simmer for 20 minutes. Take off heat and stir in Velveeta cheese until it melts and the soup becomes creamy.Serving Size:?Makes 8 one-cup servings

The nutritional information for Low Carb Vegetarian Taco Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 245.4

• Total Fat: 14.7 g
• Cholesterol: 10.0 mg
• Sodium: 1,218.5 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 8.2 g
• Protein: 15.0 g

Low Carb Vegetarian Taco Soup is Mexican cuisine.

The dietary needs meet for Low Carb Vegetarian Taco Soup is Low Carb