This Roasted Vegetable Taco Soup is a great choice in place of our easy taco soup recipe. Of course, I love our taco soup, but when you are trying to get healthier it often means you also need to limit sodium.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main
Servings: 10people
Author: Melissa@StockpilingMoms
Cost: $8
Ingredients
1wholeYellow Squashcubed
1wholeZucchinicubed
1wholeGreen Bell Pepperdiced
1mediumOniondiced
4wholeCarrotsDiced
1PintGrape or Cherry Tomatoessliced into halves
1bag10 oz, Frozen Green Beanschopped into 1" pieces
1teaspoongarlic powder
1teaspoononion powder
2teaspoonsTumeric powder
1 can20 oz, Crushed Tomatoes
1can12 oz, Tomato Sauce
4cupswater
1tablespoonCumin
1teaspoongarlic powder
1teaspoononion powder
1/2teaspoonchili powder
1/2tspSalt & Pepper to tasteusually around 1/2 teaspoon each
Instructions
Spray large cookie sheet with non-stick cooking spray.
Preheat oven to 400 degrees
Place all vegetables on cookie sheet in even layer.
Sprinkle with 1 teaspoon garlic powder, 1 teaspoon onion powder and 2 teaspoons Tumeric powder.
Roast at 400 degrees for 12 minutes.
Remove from oven and pour vegetables into large stockpot (4-6 quart)
Add crushed tomatoes, tomato sauce, water, cumin, garlic powder, onion powder and chili powder to vegetables and stir.