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Taco Soup from the Pantry

What you need: 

2 cans beans (black, red, adzuki, garbanzo, whatever, just two different kinds)
1 can diced or stewed tomatoes
1/2 cup chopped yellow onion
2 tablespoons taco seasoning (about half a packet)
cilantro
1 1/2 cups water
*for garnish- vegan cheese, vegan sour cream or corn chips are great!

What you do: 

Combine all ingredients, including all liquid, in a pot. Bring to a boil then simmer for fifteen minutes.
Its so easy and its made of things you already have around. Very filling, everyone I make it for asks for the recipe. Cheap too!

Preparation Time: 
10 minutes, Cooking time: 15 minutes<br /><br />[hr] My family and I both LOVED this recipe. Its esp
Cooking Time: 
15 minutes<br /><br />[hr] My family and I both LOVED this recipe. Its especially good with a dash o
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

I love love love this soup

I make this every week for lunch at work and even though its summer it hits the spot!

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i luv this recipe! :) i get about a weeks worth of meals out of it which is a huge bonus!!!! this was the first recipe i made when i decided i wanted to be a vegetarian. thanks so much!! :)

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I made this with the edition of vegan soy crumbles and it was delish.  I also stirred in a spoonful of different kinds salsa with each serving of leftovers I ate.  This worked really well and kept me from getting bored with the same soup day after day.

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Made this last night and it was delicious!! Rave reviews from my meat-eating bf. I added a can of corn w peppers and 1 can stewed tomatoes and 1 can diced, as well as 1 can blk beans, 1 can kidney beans, and some leftover chickpeas. I put extra curry seasoning in, too. I sauteed the onion w garlic and green peppers b/f adding to the soup mix. Serverd it with shredded lettuce and tofutti sour cream and baked scoop chips! Tasty meal!

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I'm eating this right now!  I made a few modifications: I sauteed the onion in canola oil, used 3 cans of beans (1 kidney, 2 black), drained and rinsed to reduce the sodium, a 28 oz can of diced tomatoes, undrained, 1 cup of frozen corn, 1 cup of bulgur (pre-soaked 30 minutes), a 6 oz can of tomato paste and increased the water to 2 cups.  Mine was very chili-like.  Yummy and filling.  I bet it will be even better tomorrow!  Thanks for the yummy recipe!

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Surprisingly delicious! And very cheap and easy, too, and it made a ton (which is great for me, since it's final exam week!!). Of course, I had to change it up quite a bit, because I can never leave well enough alone. First of all, I doubled the recipe so it would last for a while. I sauteed a red onion plus 6 cloves of garlic in olive oil until soft and translucent before adding the other ingredients. I used pinto and garbanzo beans (2 cans each), plus a can of corn. I used a can of stewed tomatoes and a can of diced, undrained. I used vegetarian "beef" broth instead of water, and ending up adding an extra cup at the end (4 cups total). Also adding 2 Boca burger patties and 2 sausage patties, crumbled, and some chopped jalapenos. I used Simply Organic taco seasoning (the whole packet). Even though it took me a little longer than necessary, it was still a very fast and easy dish, and very filling. Somewhat like chili. I will definitely makes this again, although next time I will make sure to have vegan sour cream on hand because I think that would be awesome. I also think the idea of adding tomato paste to thicken it up is a good one, so I may try that as well. Thanks! :-)

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Yummy!  Very good and I didn't have any cilantro which would have put it over the top!

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This was very good. I added a 1/2 cup chopped green pepper and a dash of cumin. It turned out pretty spicy, but I can't wait to eat the leftovers today! The omnivore boyfriend enjoyed it, as well!

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Extremely versatile and great with any veggies you happen to have laying around. Thanks

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