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Taco Soup

taco soup

Vegetarian Version of Salt & Lavender | Makes: 6 | Time: 30 min


2 Beyond Meat sausages

1/2 red #bellpepper chopped

2 10-oz cans diced #tomatoes & green chilies with juices

4 cups veggie broth

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp smoked paprika

1/2 tablespoon chili powder

1 12-oz can #corn drained

1 15-oz can black #beans drained & rinsed

1 8-oz block of reduced fat cream cheese, softened (I'm sure you could use silken tofu, I'm soy-free though)

Salt & pepper to taste

Toppings: sliced avocado #avocado, cilantro, and tortilla strips


Add the Beyond Meat to a large soup pot over medium-high heat. Brown tit and drain the fat.

Add all the ingredients except for the cream cheese and salt & pepper.

Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes.

Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in. Season the soup with salt & pepper and serve with toppings.


What I ate and drank

At least 9 glasses of water

2 cups of decaf

1 cup of coffee

1-2 cups of roasted cauliflower

Pumpkin bisque

Veggie sandwich with spinach, red bell pepper, and olives on multigrain bread

An apple

A celery stick

Taco Soup


~3.5 miles of walking

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