Go Back
–+ servings
Roasted Vegetable Taco Soup
Print Recipe

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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
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
  • ½ teaspoon chili powder
  • Salt & Pepper to taste usually around 1-1 ½ 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.