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Nutrition Facts
Serving Size 1 (195g) Recipe makes 12 servings The following items or measurements are not included below: 1 1/4 ounces taco seasoning mix fat-free refried beans
Calories 115
Calories from Fat 5		(4%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 262mg		10%
Potassium 437mg		12%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 5.2g	20%
	Sugars 2.5g
Protein 6.1g		12%
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Quick Vegetarian Taco Soup

Recipe #204654 | 1¼ hours | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: KelBel
Jan 10, 2007

This soup is full of fiber and protein and low in fat. It is 2-3 WW points per cup and very filling. Adapted from weightwatchers.com message board.

SERVES 12 (change servings and units)

Ingredients

1 large onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
2 cups whole kernel corn
1 (15 ounce) can vegetable broth
1 (15 ounce) can black beans
1 (15 ounce) can white beans
1 (16 ounce) can fat-free refried beans
1 (10 ounce) can Rotel Tomatoes
1 (15 ounce) can diced tomatoes

Directions

1
Saute onions in a large stock pot.
2
Combine 2 cans of tomatoes with the refried beans then add all the other canned ingredients (do not drain the beans - but do drain the corn if canned). Stir.
3
Add the taco mix. Bring the soup up to just a boil.
4
Cover and simmer for 1 hour.

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Featured Reviews for This Recipe

From: Rach Court

On Jan 26, 2009

Fantastic Quick and Easy. What more could you ask for. HEALTHY TOO. I set up a little garnishment bar including sour cream, lime, cilantro, radishes, cheese, and tortilla chips. Everyone loved it!

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From: Brooke the Cook in WI

On Jan 17, 2009

Wonderful! My DH had two great big bowls and was reaching for a third when I suggested he might let the rest settle a bit, he reluctantly agreed to wait until tonight before having a third bowl! Definitely a man pleasing soup. I chose this recipe because I had everything on hand, love those recipes! Oh, I did mine in a CROCK POT. In case someone else would like to, here's what I did: I put everything in my 5-qt crock pot, turned to low for 6 hours, then on high for 1.5 hours, taking the lid off for the last 20 minutes to allow the soup to thicken.

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From: chai_there

On Jun 13, 2008

This soup has become a staple in my home - my DS is a vegetarian so I was looking for an easy bean soup - I just began WW- Little did we suspect that it is the kind of soup that my carnivor husband likes and guests ask for seconds... btw - DH like to add cooked and crumbled fake soy bacon and sour cream...

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From: *Parsley*

On Mar 8, 2007

Thick, hearty and filling. So easy to make, too. All things I usually have on hand. This makes a wonderful, warming lunch. My kids liked it, too (I sprinkled a little cheese on top for them). I'll certainly make this again. Thanx for posting.

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