High Fiber White Bean Taco Soup

White bean taco soup with tomatoes, corn, broth, lime, and cilantro. Simmered on the stovetop in 20 minutes for an easy vegetarian dinner.

Prep: 5 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans white beans
• 1 14.5-ounce can diced tomatoes
• 1 cup corn
• 4 cups vegetable broth
• 1 tablespoon taco seasoning
• 1 whole lime
• 0.25 cup cilantro
• 1 tablespoon olive oil
• 1 small yellow onion
• 2 cloves garlic

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. (about 3 min) — Medium heat
2. Add the beans, tomatoes, corn, broth, and taco seasoning. Stir well and bring the soup to a gentle boil. (about 5 min) — Medium-high heat
3. Reduce the heat and simmer uncovered for 12 minutes, stirring occasionally, until hot and slightly thickened. (about 12 min) — Low heat
4. Mash about 1 cup of the beans against the side of the pot, then stir them back into the soup to thicken it. (about 1 min) — Low heat
5. Remove from the heat. Stir in the juice of the lime and the cilantro, then taste and adjust seasoning if needed. (about 1 min) — Off heat