As soon as the temp drops even a few degrees here in Texas we know we better make a big ol’ pot of soup before the 95% humidity comes back in a few days. One soup we have to have here in our home during the fall is taco soup. This is a recipe my mother made when I was growing up and I loved the fact that I got to have chips in my soup, how cool is that? Taking my moms recipe and making it vegan didn’t take much effort thanks to the awesome substitutes we have now. This recipe is extremely easy as you just dump all the ingredients into a big pot and let it mingle for awhile.
It takes quite a few ingredients, but makes up for it in time actually spent cooking and the fact that you only have to wash one pot! Make sure you have a BIG pot because this is a Texas sized pot of soup. The pot in the photo below I got from my mom and it’s my favorite for soup making. It’s big and durable. She got it in the 70’s but the color has faded into a pretty pale yellow and I guess I mostly love it because it’s something she used for many years to feed us. Ah, nostalgia, gets me every time!
There’s no rhyme or reason to this recipe just dump your ingredients in the pot, stir occasionally, and that’s it. No fuss, quite possibly the easiest soup you’ll ever make. It takes about an hour to cook over medium heat. You don’t even have to use the same beans or tomatoes, just whatever you have on hand. You can see in the photo the crushed tomatoes have basil in them, which I wouldn’t normally use, but it’s what I had on hand when making this recipe. Couldn’t taste a difference. This soup is highly versatile, if you don’t like something omit it, add more of something you really like. Mix it up and make your own personal version.
One Pot Taco Soup
- 3 cans of beans (any you have on hand will do, but I use black, pinto, and kidney)
- 1 large can crushed tomatoes
- 1 4 oz can of diced green chiles
- 1 32 oz vegetable broth
- 1 can or bag of corn
- 1 pkg taco seasoning
- 1 pkg Gardein Beefless Ground
- 3 cups water
- Salt & Pepper to taste
- Some sort of tortilla chips, I prefer these vegan nacho cheese
- toppings:Vegan cheese, vegan sour cream, cilantro, tomatoes, jalapenos
- Place all ingredients into large pot, stir until combined. Cover and cook over medium heat, stirring occasionally to make sure nothing is sticking to the bottom. If your soup looks like it’s losing all of it’s juice, add some more water and let it simmer.
- Cook the full hour (trust me), pour it over chips, add your toppings, and you are ready to eat my friend!
I hope you enjoy this fall favorite of ours, contact me with any questions. Don’t forget to follow me to keep up to date on my posts and get new recipes!