Low FODMAP Vegetable Taco Soup
1 tablespoon garlic-infused olive oil
6 scallions, chopped green tops only
2 chopped red bell peppers (green or yellow work too)
3 sliced zucchini
3 peeled and sliced carrots
2 tbsp Casa de Sante Low FODMAP Certified Taco Seasoning
1 can of crushed tomatoes (28 oz.)
1 cup washed and drained black beans
Salt until desired taste
1 lime, peeled and sliced into wedges
1/4 cup chopped cilantro
1/2 avocado, diced
Low FODMAP hot sauce (optional)
Peppers, zucchini, and carrots should be chopped.
Black beans should be drained from can (decreases FODMAPs)
Avocado should be diced and cilantro chopped.
How to make:
In a small amount of olive oil, sauté the scallion tops until tender and fragrant.
Continue to sauté with Casa de Sante Low FODMAP Certified Taco Seasoning Mix over low heat until peppers, zucchini, carrots, have softened(about 5 minutes).
Toss in the tomatoes and broth. Bring to a boil, then reduce heat to low and continue to cook for about 20-30 minutes.
Mix in the beans. Add salt to taste. Remove from heat and cover until ready to be served.
Serve the soup in dishes with lime juice, cilantro, and avocado on top. Add some hot sauce if desired.
Beans and avocado servings are considered low FODMAP.