Making High Protein Taco Soup

I love a good, hearty soup! This one is high in protein and super delicious. The base recipe is vegan and gluten-free.

I was inspired by this RECIPE. And while I didn't follow it exactly, I came pretty close. If you're curious about the nutritional estimate, this is the high-level information for the base recipe, assuming 5 servings:

Calories: 281

Carbohydrates: 53g

Protein: 17g

Fiber: 20g

Sugar: 7g

Since I did make some small changes to the recipe, I know this changed the nutritional values slightly. However, having a rough idea of how this recipe measures up is nice.

Watch Me Make It

The Recipe As I Made It

Ingredients

1 yellow onion, diced

1 Jalapeno pepper, chopped

1 Fresno pepper, chopped

4 cloves garlic, minced

4 TBSP organic taco seasoning

28oz can diced tomatoes 1 box (32 oz) no-chicken broth

1 cup brown lentils (uncooked)

15oz can black beans, drained and rinsed

1 cup frozen corn

small handful of cilantro, chopped

Toppings: fresh tomato, avocado, shredded cheddar, tortilla chips, cilantro

Instructions

1. In a soup pot, add 1/4 cup water and the onion and peppers. Saute until the onions are translucent.

2. Add in garlic and taco seasoning, and stir.

3. Add broth and canned tomatoes. Bring to a light boil.

4. Rinse lentils and add to pot. Reduce heat to simmer, cover, and cook for 30 minutes until lentils are tender.

5. Add black beans, corn, and cilantro. Allow to warm through.

6. Serve.

Variations

• Skip the hot peppers if heat is not your thing.

• I love black beans, but if you don't, just substitute a different bean or skip the beans altogether

• If you eat meat, add some browned ground beef and use a meat-based broth.

• I didn't care if mine was vegan, so I topped it with cheese. Either skip the cheese or use a vegan version to keep the soup vegan.

• Change up the topping to whatever you like. Maybe a spoonful of salsa or sour cream.

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