Taco Soup #154 - the Vegan Version |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I gave up beef over a year ago due to poor digestion and I'm allergic to milk, so things like Taco Soup were a thing of the past until I discovered canned mock ground beef called Vege-Burger and can thus enjoy meals like this one again which comes very close to it's original. 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 |
1 cup chopped fresh cilantro |
2 cups corn chips (or however many you want) |
Directions:
1. In a stock pot, Saute vege-burger crumbles in oil with onion and garlic until onion is translucent and soft.
2. Add taco seasoning mix and stir well. (watch the vege-burger crumbles, they have a tendency to stick to the bottom of pot).
3. Add Tomato and next nine ingredients. Bring to a boil; reduce heat and simmer 30 minutes.
4. 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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