Taco Soup #154 - the Vegan Version
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
3 3/4 quarts
ingredients
- 1 tablespoon olive oil
- 1 (19 ounce) can vege-burger vegetarian ground beef
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1 (1 1/4 ounce) package taco seasoning mix
- 1 (28 ounce) can whole tomatoes, undrained and chopped
- 2 (16 ounce) cans red kidney beans
- 1 (15 ounce) can tomato sauce
- 1 (10 1/2 ounce) can vegetable broth
- 2 (4 1/2 ounce) cans chopped green chilies, drained
- 3 tablespoons chopped jalapeno peppers (add only if you like extra heat)
- 1 1⁄2 cups water
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
-
To Garnish
- 1 cup chopped fresh cilantro
- 2 cups corn chips (or however many you want)
directions
- In a stock pot, Saute vege-burger crumbles in oil with onion and garlic until onion is translucent and soft.
- Add taco seasoning mix and stir well. (watch the vege-burger crumbles, they have a tendency to stick to the bottom of pot).
- Add Tomato and next nine ingredients. Bring to a boil; reduce heat and simmer 30 minutes.
- Laddle soup into bowls, top with cilantro serve with corn chips. (We like to use the chips as a "spoon" for the soup).
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RECIPE SUBMITTED BY
Well, I live on the beautiful island of Puerto Rico. I am not Puerto Rican, but I have been living here for about 7 years, which is long enough to make me thoroughly confused as to what my own culture is. My husband is actually not Puerto Rican but half Costa Rican, so now our family is even more culture shocked. We make the most of it.
Passions? Hobbies? It's hard to chose which ranks over the other, so I will say it is a tie, but cooking/baking and photography are at the top of my "hobbies" list. It's funny because I never went to school for either, which many are surprised to learn that, since my dedication to both hobbies as yeilded some pretty cool results. Amazing what you can learn from books!
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