Roasted Vegetable Taco Soup

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.  In my case, that means cutting out a lot of canned foods, and especially the canned beans, vegetables and seasoning mixes in that soup.  This homemade version is a bit more work, but still delicious, easy and super healthy.

Roasted Vegetable Taco Soup

Instead of using canned foods, you begin this roasted vegetable taco soup by roasting fresh healthy vegetables in the oven.  Once they are roasted, you combine them in a large stock pot with seasonings, some crushed tomatoes, tomato sauce and let it simmer away for an hour.  It still has that yummy taco flavor thanks to the seasoning blend, but without the high amounts of sodium.  Instead, you have roasted vegetables that are super low in calorie.

A bowl of this soup has no fat, tons of nutrients and an amazing amount of flavor!

Roasted Vegetable Taco Soup

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.

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10

Author: Melissa@StockpilingMoms

Ingredients

• 1 whole Yellow Squash cubed
• 1 whole Zucchini cubed
• 1 whole Green Bell Pepper diced
• 1 medium Onion diced
• 4 whole Carrots Diced
• 1 Pint Grape or Cherry Tomatoes sliced into halves
• 1 bag 10 oz, Frozen Green Beans chopped into 1" pieces
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons Tumeric powder
• 1 can 20 oz, Crushed Tomatoes
• 1 can 12 oz, Tomato Sauce
• 4 cups water
• 1 tablespoon Cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder
• Salt & Pepper to taste usually around 1-1 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.
• Simmer over medium heat for 30 minutes.
• Add salt and pepper to taste.

Tried this recipe?Mention @SPMoms or tag #SPMOMS!

This roasted vegetable taco soup only takes a bit more preparation than the original version that includes a lot of canned goods.  You can also add some beans into the mix if you prefer, or cooked seasoned ground turkey or ground chicken.  This simple blend of vegetables and spices makes for a hearty soup that is tasty, full of fiber and seriously satisfying for very few calories.

Melissa Jennings

Melissa is a soccer mom who has been married to her best friend for 21 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.