• Taco Soup

    Posted on April 5, 2011 by in Soups

     

    a nicely spiced soup with all the awesome flavors of tacos.

    2 cups cooked pinto beans
    2 cups cooked black beans
    2 cups cooked red kidney beans
    1 large yellow onion, chopped
    1 large green pepper, chopped
    1 package ‘o tempeh, steamed & crumbled (we use a local tempeh)
    1 small can o’ diced green chilis
    5 biiiiiiig ‘ol tomatoes, diced (you can used canned fire-roasted tomatoes if you like, but home roasted tomatoes are gonna be the tastiest!)
    1/2 not-beef bouillon cube + 3-4 tbsp hot water
    1 tbsp olive oil
    1 tbsp chili powder, divided
    1 tsp cumin, divided
    1 tsp mexican oregano
    1/2 tsp smoked paprika
    1/4 tsp chipotle powder
    1/4 tsp onion powder
    1/4 tsp garlic powder
    a few slices of jarred jalapenos, minced (we used about 10 slices. fresh jalapenos are also awesome)
    lots of sea salt ‘n black pepper
    juice from one lime
    chopped scallions, cilantro, and parsley (about a cup’s worth all total)

    (roasting the tomatoes & cooking the tempeh crumbles ahead of time will make this soup come together faster.)
    spray the baking sheet with some olive oil cooking spray. place diced tomatoes on the sheet & roast them for 60 minutes on 350 degrees (no need to preheat the oven), mixing them around every 20 minutes or so (for more even roasting). while your tomatoes are roasting you can totally start on the other awesome…

    heat 1 tbsp of olive oil in the large pot on medium heat & once the oil is heated, saute the crumbled tempeh (stirring often) until it starts to brown (about 8-12 minutes). add in 1-2 tsp chili powder, 1/2 tsp cumin, and all the onion, galic ‘n chipotle powder. dissolve the not-beef cube in a few tablespoons of hot water then add this to the mix. combine well & cook for another 3 minutes. remove the tempeh from the pot & set aside. get your large pot back on the burner and spray it with a little olive oil cooking spray. saute the chopped onion, minced jalapenos, & green pepper until the onion becomes clear (about 6 minutes or so). add in all the diced chilis, beans, and the remainder of the spices and saute for another 3 minutes. add roasted tomatoes and as much water for your preferred consistency (keeping in mind that you’ll add the tempeh in at the end). bring to a boil, then reduce the heat, cover with lid, and let it ever-so gently boil/just above a simmer for about 20 minutes.

    uncover, add in the sauteed tempeh crumbles along with a few generous pinches of the scallions, cilantro, and parsley. cover & cook for just 10 more minutes. remove from heat, stir in all that delicious lime juice and season with lots sea salt & black pepper (and adjust seasonings to your taste). ladle into bowls and top with whatever you love the most (i enjoyed my bowl ‘o taco soup with a dollop of cashew cream & sliced green olives) & lots of parsley, cilantro, and scallions. enjoy!

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2 Responsesso far.

  1. I just made this for a potluck at work tomorrow, and I of course had to sample some for dinner tonight. This is really excellent! I topped mine with cheddar style Daiya, crumbled blue corn chips, and guacamole. Thanks for posting!

  2. jessy says:

    thanks so much for trying the taco soup, Rick! i am superexcitedfaced you truly enjoyed it. i hope it goes over just as well at the potluck, too! next time i make it i shall follow your lead and top mine with a little daiya, some delicious guac, and lots of crumbled crispy corn chips. mmmmmmmm!

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