You can also make this in the pressure cooker! Updated recipe with slightly different ingredients can be found by clicking here.
How have I never blogged about Taco Soup before?
Taco Soup was one of the first recipes that I ‘made up’ on my own. And it has transcended through all of the phases of diet change, and still stands strong, with adaptation.
Taco Soup originally began with tons of ground turkey, and ranch seasoning packets. It’s now overflowing with beans and vegetable goodness, as well as spices that don’t contain…Hidden Valley.
The best part about Taco Soup is how stinkin’ simple it is. Throw everything in a pot. Cook. Eat.
And so filling – a piping hot bowl of soup is the perfect warm-me-up meal. Just smelling it makes me cozy inside.
It also freezes beautifully. Which is a good thing, because one batch is WAY more than we could ever eat. Just freeze it in small, serving size containers, and you’re good to go. When you’re ready to eat some, just take it out of the freezer and put it in the fridge the night before. Instant Lunch. The best kind of ‘TV Dinner’. I’m also glad it freezes well because that means I can eat it all Summer – when Nathan thinks it’s too hot for soup.
So now that I’ve sold you…you wanna make it?
Taco Soup [Vegan/Gluten Free]
- 1 jug low sodium v8 – like juice (plain kind) (or any other tomato based veggie juice) (we usually buy store brand tomato juice)
- 2 cups of salsa – any kind – but not fruity – our favorite is Kirkland brand from Costco
- 3 bell peppers – 1 green, 1 yellow, 1 red (or whatever you can find) … chopped into small pieces
- 1 large onion – chopped into medium size pieces (or small if you don’t like the big pieces in your soup)
- 3 medium or 4 small tomatoes, chopped into quarters (or smaller if you don’t like the big pieces in your soup) (or, if tomatoes are out of season, use 2 12 oz cans of crushed tomatoes!)
- 1 can of corn (or about half of an 8 oz bag of frozen corn)
- 3 cans of black beans
- 1 small package of frozen spinach
- As much cilantro as you want (I like A LOT)
- Chili powder (I have no clue how much I put in .. a few tablespoons? ) (to taste)
- Paprika (I have no clue how much I put in .. a few tablespoons? ) (to taste)
- Chipotle chili powder (JUST A DASH THIS IS SUPER SPICY) (optional but gives a good smoky spice)
- Garlic – either fresh/minced or powder (as much as you want – I use a lot – 5+ cloves)
Get a huge soup pot and empty the juice into the pot. Then add all of the other ingredients. Turn onto medium high heat. Bring to a medium boil and cook until the veggies are at the desired tenderness, stirring every few minutes. Putting a lid on the pot will help it cook faster. Just be sure to still stir it, to keep it from sticking on the bottom. (I cook mine about 15 minutes without a lid, and about 5 minutes with)
Serve warm with these optional toppings: – Sriracha (highly recommended) Cheese (cheddar or pepper jack) (Nathan loves cheese on his!), tofutti sour cream, more cilantro, or garlic toast
Adaptations: If you eat meat – you can add 1 pound of lean ground turkey to the soup – just cook and drain it first. If you do this, you could reduce the beans to one can.
What food warms you up instantly?
** This recipe is also listed on Tofutti’s website – which I’m pretty darn proud of! Check it out!