Vegetarian Taco Soup
  • 14 oz. can kidney beans rinsed and drained
  • 14 oz. can white kidney beans rinsed and drained
  • 28 oz. can diced tomatoes
  • 12 oz. can kernel corn
  • 1/2 onion chopped
  • 14 oz. can tomato sauce
  • 4 oz. can diced chilies
  • 2 Tbsp. taco seasoning
  • 1 1/2 cups water
Assembly instructions:
  1. Put all the ingredients in a large resealable bag. Squish to combine. Remove excess air, seal and freeze.

    If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.

Cooking instructions:
  1. Thaw. Simmer on the stovetop for 20 minutes or heat in the microwave.

Recipe Notes

Serving suggestion: Top with any combination of cilantro, diced avocado, tortilla chips, sour cream, and shredded cheese. This soup also pairs well with a side of cornbread.