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Taco Soup #154 - the Vegan Version

1 tablespoon olive oil
1 (19 ounce) canvege-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) canschopped green chilies, drained
3 tablespoons chopped jalapeno peppers (add only if you like extra heat)
1 12 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)


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).

Source: www.food.com