Stay warm with this healthy Vegetarian Taco Soup made in a pressure cooker. This hearty soup is a dump-and-go recipe with lots of black beans, corn, peppers, and tomatoes to create a delicious, satisfying dinner.
▢1 tablespoon Olive Oil
▢1 cup Yellow onion diced
▢3 cloves Garlic minced
▢1 can Muir Glen Organic Diced Tomatoes 14.5oz
▢1 can Black beans rinsed and drained, about 1.25 cups
▢1.5 cup Corn frozen
▢1 cup Red Bell Pepper diced
▢1 cup Green Bell Pepper diced
▢1 Jalapeno finely diced
▢3 tablespoon Taco seasoning (see notes for options)
▢½ teaspoon Salt adjust to taste
▢2.5 cup Vegetable Broth
▢¼ cup Cilantro leaves chopped, to garnish
▢Avocado sliced or cut into small pieces
▢Cheddar Cheese shredded (skip for vegan or use vegan cheese)
▢Sour cream (skip for vegan or use vegan greek yogurt)
▢Tortilla chips (skip for gluten-free)
▢Red onion diced
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