Taco Soup

Recently Ben and I have been trying to get rid of the extravagant collection of dried beans we have. I don’t where or when we collected all them, but they take up a TON of room! With two new roommates moving in Ben and I are down to one third of the kitchen space we had previously and are having a hard time fitting all of our stuff in. I really think we own more kitchen stuff than anything else. So beans it is. Beans, beans, and more beans. (Though we used dried beans I listed canned below for simplicity). So, taco soup found its way to our menu. We made a large batch of ground seitan for the soup and froze about twelve cups. We then made some cornbread and some agave butter for the side and bought some Daiya cheddar cheese shreds and tofutti sour cream for the top. The result was AMAZING! This is one of my all-time favorite meals now. The soup has the perfect amount of heat and with the sour cream mixed in has the loveliest flavor, and crushed chips in soup are always a plus. The corn bread was great soaked in soup or just with agave butter on top. I will definitely be making this many times in the future.

2 C Ground seitan (see my recipe here)
1 medium White onion, diced
3 cloves Garlic, minced
2 Tbs Canola oil
1 – 14 oz can Corn (including all the liquid)
1 – 14 oz can Kidney beans (including all the liquid)
1 – 14 oz can Pinto beans (including all the liquid)
1 – 14 oz can Hominy (including all the liquid)
1 package Taco seasoning ( I like Simply Organic Southwest Taco)
2 1/2 Japapenos, diced (mine were about 1 1/2 in long)
1 – 4 oz can Diced green chilies
1 – 28 oz can Diced tomatoes
1 cup Medium salsa

In a large pot combine the corn, kidney beans, pinto beans, hominy, taco seasoning, jalapenos, green chilies, diced tomatoes, and salsa. Turn pot onto medium heat and bring to a simmer.

Place ground seitan, diced onion, minced garlic, and oil in a large frying pan. Saute on high heat for five minutes or until the seitan begins to brown.

Mix the seitan mixture into the bean mixture and simmer until beans are cooked, adding more water until your desired consistency. This soup is great with cornbread (as you can see in the background), see my recipe here. Top with crushed tortilla chips, sour cream, and vegan shredded cheese.

Recipe thanks to:
Vegweb

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3 thoughts on “Taco Soup

  1. Pingback: Vegan Bulgur Wheat Taco ‘Meat’ Recipe | The Vegan Adventures of Meggie and Ben

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