Thursday, January 31, 2013

Taco Soup - Veggie Loaded!

I can't believe January is already coming to a close. As I try to grasp the harriedness of here and there, (mostly the yoga teacher training program commitment and facilitating a fabulously energetic group of plant based eaters), I noticed that my meals have included a lot less prep and a lot more "one dish wonders." Because afterall, busy is just busy and sometimes we have to tweak our approach to food and cooking.

So, welcome taco soup. Tacos are typically a standby weekday dinner, but sometimes all the chopping and piling on the toppings seems just as time consuming as a "fancier" meal. (I'm not the only lazy prep chef, right??) So, I figured, why not put all the goods in one heart warming bowl? The mild taco spice is balanced by the cool, creamy avocado garnish and crisp cornbread (or chips). 

Taco Soup
Serves 8-10

1 16oz can (or 2 cups equivalent if pressure cooking your beans first) small red kidney beans, drained
1 16oz can (2 cups if pressure cooked), pinto beans
2 cups frozen corn (or 1 can, drained)
1 28oz can of diced or crushed tomatoes, include liquid
1 cup salsa
1 1.25oz package of taco mix
1 jalapeno, diced (include seeds to increase spiciness)
1 12oz package of veggie meat crumbles
1 onion, chopped
2-3 cloves of garlic, minced
1/4 cup fresh cilantro, chopped

avocado slices, to garnish
ciliantro, to garnish
tortilla chips or cornbread, to serve

1. In a large soup pot, combine the cooked beans, corn, tomatoes, salsa, jalapenos, and taco mix. Warm mixture over medium heat, stirring occasionally.
2, In a pre-heated saute pan, combine the chopped onions and garlic. Mix 2 minutes until fragrant. Add dash of cooking wine, broth, or water to prevent it from sticking. Or, add a tablespoon of oil, if desired. Mix in veggie crumbles and saute until crumbles are thoroughly cooked.
3. Pour cooked veggie crumble mixture and cilantro into soup pot and cook until low boil begins. Reduce heat to simmer and eat immediately or let simmer longer for the flavors to intensify.
4. Serve with chopped avocado, cilantro, and tortilla chips or cornbread.

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