5-8cupsdiced orange or Japanese sweet potatoes(about 2 large potatoes)
1 large red or yellow onion, chopped
4cupschopped cauliflower or riced cauliflower*
1tablespoonground cumin
1tablespoongarlic powder
1teaspoonpaprika
2large bell peppers, chopped
2cupsfrozen or fresh corn*
1(6 oz) BPA-free can or jar of tomato paste
6-8cupswater or salt-free vegetable broth, divided
¼- ½cupnutritional yeast, or more as desired
1(15 oz) BPA-free can of diced tomatoes with the liquid
2(15 oz)BPA-free cans of black beans, drained and rinsed(or 3 cups cooked)
2(15 oz)BPA-free cans of pinto beans, drained and rinsed(or 3 cups cooked)
2tablespoonswhite miso paste
Black pepper, to taste
Cayenne, to taste(optional)
4cupschopped kale (or other dark green leafy vegeteable)
Optional Toppings
fresh cilantro, chopped
diced avocado
crushed red pepper
Instructions
Prepare the Sweet Potatoes.
Prepare the sweet potatoes by either roasting in an oven (or air frier) or sautéing in the pan. To roast, preheat the oven to 425F and roast the sweet potatoes on a lined baking sheet until cooked to desired texture. Add roasted sweet potatoes at the last step of the soup with the chopped kale.
To sauté, add about ¼ cup of water and the sweet potatoes to a large pot. Sauté on medium-high heat until the sweet potatoes start to soften, but avoid over cooking. Then continue with the rest of the soup.
Taco Soup
Add the onions to a large pot. Sauté, adding small amounts of water, as needed, to keep the onions from sticking to the pot (adding 1-2 tablespoons of water at a time).
Once the onions start to soften, add the cauliflower, ground cumin, chili powder, garlic powder, and paprika. Add 1-2 tablespoons of water at a time, as needed. Cook for 2-3 minutes.
Add the peppers and corn to the pot, and continue to cook for a few more minutes.
In a small bowl, combine the tomato paste and nutritional yeast with 1 cup of water. Stir until well combined.
Add the tomato paste mixture, diced tomatoes, beans, and the remaining water to the pot. Stir together until well combined.
Bring the soup to a boil, and then lower the heat and allow to simmer on low for about 15-20 minutes or until the vegetables reach desired texture.
In a small bowl, combine the miso paste with about 2-3 tablespoons of the soup broth. Mix together until well combined and then stir into the soup.
Add the black pepper and cayenne to the soup.
Just before serving, stir the chopped kale. Cook for about 1-2 minutes to allow the kale to wilt down.
Serve topped with fresh cilantro, diced avocado, and crushed red pepper.
Notes
*If using frozen riced cauliflower and corn, thaw both before adding to the pot.*Optional to also add 1 tablespoons chili powder with the rest of the spice ingredients. In makes the soup taste a bit more like a classic chili recipe.