Make It: Vegetarian Taco Soup

 LUNCH/REGULAR/GFCF/VEGETARIAN

Vegetarian Taco Soup

Ready in 20 minutes

Makes 6 servings

Calories 264


Ingredients

  • 14 oz. kidney beans rinsed and drained

  • 14 oz. white kidney beans rinsed and drained

  • 28 oz. diced tomatoes

  • 12 oz. kernel corn

  • 1/2 onion chopped

  • 14 oz. tomato sauce

  • 4 oz. diced chilies

  • 2 Tbsp. taco seasoning

  • 1 1/2 cups water

  • 1 gallon freezer bag

Preparation Instructions

  1. Put all the ingredients in a large resealable bag. (If using smaller bags or containers, mix the ingredients in a giant bowl and divide evenly among bags or containers.)

  2. Squish to combine. Remove excess air, seal, and freeze.
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