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.
1wholeGreen Bell Pepperdiced
1PintGrape or Cherry Tomatoessliced into halves
1bag10 oz, Frozen Green Beanschopped into 1" pieces
1 can20 oz, Crushed Tomatoes
1can12 oz, Tomato Sauce
Salt & Pepper to tasteusually around 1-1 ½ teaspoon each
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.