This easy taco dump soup hits all the nutritional and deliciousness buttons. Spiced beans and rice with vegetables in a seasoned broth. Serve on a rainy day, a busy day or any day.
Ingredients:
1 red onion, peeled and diced
2 cloves garlic, peeled and minced
1 orange bell pepper, chopped (red or yellow also work)
2 medium zucchinis, chopped
1 can tomato sauce
32 Oz. vegetable broth plus water as needed
1 package taco seasoning (or make your own)
3 cups pinto beans, prepared or canned
1/2 cup dry rice
1 cup frozen or fresh corn kernels
1/2 cup chopped cilantro
To serve: consider additional cilantro, chopped green onions, sliced avocado, cotija cheese, sour cream, tortilla chips
Directions:
In instant pot:
Sauté garlic, onions, peppers and zucchini in olive oil until softened
Dump in beans, dry rice, tomato sauce, taco seasoning
Let cook on soup mode
After quick release, add corn and cilantro. Stir and serve.
On stovetop:
After sautéing veggies, add additional ingredients (except corn and cilantro) and simmer 25 min slightly covered.
Stir in corn and cilantro and serve.
