To get myself motivated back into normal healthy eating with good choices I knew a soup was in order … because soups are full of veggies and low on calories. I think the best types of soups have more veggies than broth and have a ton of spices – or maybe just plain spicy. And this soup is full of both, spices and spiciness. Homemade taco seasoning makes this soup even healthier because you are literally controlling everything that goes in. Hope you get to enjoy this big ole pot of vegan and gluten-free Spicy Taco Soup.

When trying to get back on a healthy wagon, soup is a must. I am a soup freak and normally during the winter season I am all about soups. Making, freezing, and eating. But with my motivation waning I have been behind in making anything – soups or not. So what better way to hop back on the diet / healthy eating wagon than not only with a soup but with some super spices? Not only are almost all soups good for you – especially broth-based soups – but adding homemade seasonings to spice things up is the healthiest thing you can do to any soup. It is so much easier to dump in spices that you already have on hand and making it taste awesome to your taste buds, but the already-made store-bought seasoning packages or blends have so many preservatives or sodium you are doing more harm than good to your body. These spices are a normal homemade taco seasoning and I used a ton of it, which made the soup super-spicy and oh-so-good, but if you don’t like burn-your-tongue-off heat than use less of the seasoning. This made a ton of soup, so I got to freeze a ton.

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Start by adding the water and spices to your soup pot and turning on high. Chop the red veggies into big chunks and drop into the pot to soften. Once the peppers are softened, pour everything into a blender and let whir until smooth. Chop onion, green peppers, and carrots. Dump pepper mixture into the soup pot with one container of broth and turn on high. Add chopped veggies then keep chopping and dropping veggies. Add quinoa last and add last container of broth. Turn heat down to low and let soup cook about one hour. Portion out and enjoy this spicy goodness!

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Spicy Taco Soup,

2 C Water
6 Tbsp Chili Powder
2 Tbsp Cumin
3 Tbsp Minced Garlic
1 Tbsp Smoked Paprika
! Tbsp Black Pepper
1 Tsp Red Chili Flakes
2 Green Peppers, chopped
2 Red Peppers, chopped
3 Sweet Potatoes, chopped
2 Pkgs Sliced Mushrooms, chopped
3 Carrots, chopped
1 Red Onion, chopped
3 Zucchini, chopped
1/2 C Red Quinoa
2 Cntrs Imagine Foods Vegetarian No-Chicken Broth
2 C So Delicious Dairy Free Unsweetened Cashew Milk

1. Add water and spices to a large soup pot and bring to a medium boil to combine flavors.
2. Add chopped red peppers and cook until softened.
3. Add everything to a blender and blend until smooth.
4. Turn pot to high and pour pepper mix back into the pot and add one container of broth plus all chopped veggies.
5. Add other container of broth plus quinoa and turn burner to low.
6. Let cook about one hour.
7. Portion out and enjoy!