Bean and Vegetable Taco Soup

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Bean and Vegetable Taco Soup A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Budget-Friendly, Low Sodium. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

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CIF Approved

Bean and Vegetable Taco Soup

Author: admin Cooking Method: Stovetop Cuisine: Southwestern Courses: Dinner Recipe Keys: B Budget-Friendly H High Fiber L Low Sodium

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 6 Estimated Cost: $ 9 Calories: 330

Best Season: Fall, Winter

Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Budget-Friendly, Low Sodium.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 can black beans rinsed
• 1 can pinto beans rinsed
• 1 can diced tomatoes
• 1 cup corn
• 1 onion diced
• 2 cups low-sodium broth
• 1 tablespoon taco seasoning

Instructions

1. Combine all ingredients in pot,
   Simmer 25 minutes,
   Adjust seasoning,
   Serve with lime.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

Keywords: bean and vegetable taco soup, high fiber, budget-friendly, low sodium

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