Wednesday, October 5, 2011


3 cans Chili Beans, mild, called  for in this soup


1 bag soy crumbles
2 medium onions
3 cans mild chili beans, undrained
1 can (14 1/2 oz) diced tomatoes
1 cup frozen corn
8 oz jar salsa
1 pkg Taco Seasoning Mix
2 1/2 cup water


In a little veggie stock, brown the soy crumbles and onions with a bit of salt.

Add all of the remaining ingredients.  Bring to a boil, put the lid on and reduce to a simmer and cook 45 min to 1 hr. 

perk up a chilly day with good hot taco soup

Soup can be served with shredded cheddar cheese (or cheese substitute), fresh cilantro, sour cream, lime wedges, etc.

I topped mine with a small amount of feta cheese.

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