Yesterday I told you that one of my back up plans to prevent me from eating out on a busy day is to make meals in advance that I can freeze.  Here is one of my favorite recipes.  It is pretty easy to make, freezes well, and tastes delicious.  I hope you enjoy!

Vegan Taco Soup

1 yellow onion, diced (or 2 TBSP dried minced onion)

1 green bell pepper

1 red bell pepper

15oz pinto beans

15oz black beans

15oz tomato sauce

15oz corn

1 c salsa (pace picante medium)

15oz stewed, chopped tomatoes

2 Tbsp taco seasoning mix (or to taste)

2 avocados

 

Directions:

Sauté onion, peppers and garlic in water until tender.  Drains and rinse beans.  Add the remaining ingredients and simmer for 15 minutes.  Serve with avocado on top. 

 

Nutritional Facts:

Serves: 8 (approximately 1.25C)

Calories: 230

Fat: 4.7g

Cholesterol: 0

Sodium: 926mg

Carbs: 42.9

Fiber: 10.3g

Protein: 7.9g

Sugar: 9.5g