Wednesday, January 6, 2016

Taco Soup (Vegetarian Version)

This is an easy and delicious soup. It's traditionally made with Ground Beef but I make a vegetarian version with Yves Meatless Ground and Vegetarian Beef Broth. This is an adaption of a recipe from Southern Comfort Cooking. Thanks Denise for sharing it.

Here's what you'll need:
1 - large Soup Pot

1 Can of each of the following, drained.
Pinto Beans
Black Beans
Kidney Beans

2 Cans of Diced Tomatoes, undrained
1 Can of Rotel Diced Tomatoes with Green Chiles, undrained
1 Can Vegetable Broth (I use 2 C of a Vegetarian  Better Than Bouillon No Beef  Base Broth)
1 Packet of Hidden Valley Ranch Salad Dressing Mix
1 Packet of Old El Paso Taco Seasoning Mix
2 Pounds of Ground Beef  or Yves Vegetarian Meatless Ground.
If using Yves you'll need to Brown it in 2 TBS of Olive Oil.

In a large Soup Pot:
Brown the Ground Beef or Meatless Ground.
Add all remaining Ingredients and heat well.

Peace in the Kitchen!

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