Tuesday, May 21, 2013

Meat Free Taco Soup

It has been a rather cold, wet, spring like week around here. I was craving soup and Mexican flavors so I re-invented an old favorite. We don't each much meat around our house, so I made this soup using TSP (textured soy protein) in lieu of meat. You could make a larger batch, this recipe made 4 bowls full of goodness.

Ingredients
1/4 cup Textured Soy Protein reconstituted and drained
1 heaping tsp. of taco seasoning (I make my own to avoid more salt and adore this recipe http://skinnyms.com/skinny-ms-taco-seasoning/)
1/2 onion
1/2 can of corn (drained and rinsed)
1/2 can of black beans (drained and rinsed)
1/2 can of kidney beans (drained and rinsed)
1 can Rotel tomatoes- drained
2.5 cups water
1 Veggie Bullion cube

Add taco seasoning to TSP and combine well.



Dice and saute onion in soup pot.


Add everything else.



Bring to a boil, stir well and simmer for 15-20 minutes.


Serve with tortilla chips and any of your favorite taco fixings.




Taco Soup

Ingredients

  • 1/4 cup Textured Soy Protein reconstituted and drained
  • 1 heaping tsp. of taco seasoning (I use this recipe http://skinnyms.com/skinny-ms-taco-seasoning/)
  • 1/2 onion
  • 1/2 can of corn (drained and rinsed)
  • 1/2 can of black beans (drained and rinsed)
  • 1/2 can of kidney beans (drained and rinsed)
  • 1 can Rotel tomatoes- drained
  • 2.5 cups water
  • 1 Veggie Bullion cube

Add taco seasoning to TSP and combine well.
Dice and saute onion in soup pot.
Add everything else.
Bring to a boil, stir well and simmer for 15-20 minutes.
Serve with tortilla chips and any of your favorite taco fixings. 





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