Vegan Taco Soup

Thanks to another suggestion from some of my fans, I made a VEGAN TACO SOUP for the very first time! And trust me, it won't be the last!

Happy Autumn everyone!

And with the cooler temperatures (and much-needed rain) coming, it's officially soup and stew season!

So I asked my BNV Community what they would like me to make this weekend, and they unanimously voted for Taco Soup.

I for one had never heard of it, but after a little googling saw that it was basically like a soup-like chile with lots of taco fixin's garnishing the top.

I can do that!

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In our community, we have daily live streams, chat sessions, a book club, cooking demos, a movie room FULL of plant-based documentaries, and of course the ability to vote on the recipes I make.

If that sounds good to you - here is how you can join.

See you there!

Ingredients for Vegan Taco Soup

The nice thing about this recipe (other than it tastes aMAZing!) is:

• all the ingredients are easily available, nothing weird you have to special order.
• AND..... it's very adaptable to your own individual tastes.
• PLUS.... it's a one-pot dish! And we LOVE those, don't we?

I do use Bulgur wheat to replace the ground beef in the traditional recipe, but you can leave that out if you are gluten-intolerant, or replace it with my Cauliflower Taco Crumbles, my Tofu Taco Crumbles, chopped mushrooms, or even any of the commercial vegan burger crumbles that are currently in the stores.

I like to use bulgur as it is completely fat-free, is a natural 100% whole grain, AND it really resembles the texture of hamburger in a recipe.

Here are the ingredients you will need to make my Vegan Taco Soup:

• red onion
• green or red jalapenos (completely optional)
• garlic
• fire-roasted tomatoes
• diced green chiles
• dry bulgur wheat
• black beans
• kidney beans
• corn
• vegetable stock
• chili powder
• smoked paprika
• cumin
• oregano
• onion and garlic powder
• salt and pepper
• and some common taco garnishes like cilantro, avocado, and corn tortilla chips

Making the Vegan Taco Soup

1. To a large 6 qt. stock pan or Dutch oven add the diced red onion, finely minced jalapeno(s), and a 4 oz. can of mild, diced green chiles. The jalapenos are totally optional - but you know me.... I like SPICE!
2. Soften the veggies in a little veg stock and then stir in the minced garlic.
3. In a small bowl, whisk ALL of the spices together, and then add them to the pan while there is still a little moisture left in it. We just want to toast the spices for about 30 seconds or so, just to wake up the flavors.
4. Add ½ cup of DRY bulgur wheat and stir.
5. Then add a 15 oz. can of diced tomatoes. I like fire-roasted, but use whatever you have.
6. I also added a 10 oz. can of Rotel Tomatoes (for yet a little MORE spice) but you can add another 15 oz. can of diced tomatoes instead if you want to keep it mild.
7. Stir well to deglaze the pan. then add the rinsed and drained cans of beans and corn. I used black beans & kidney beans but again - use whatever you have.
8. Finally, add 4 cups of low-sodium veg broth and 2 cups of water.
9. Mix well and bring to a boil, then reduce the heat and simmer for 15 minutes.
10. Taste for seasoning and add salt and/or pepper as needed.

Use whatever garnish you like on your tacos

• shredded lettuce
• cilantro
• avocado
• salsa or hot sauce
• my green chile sour cream
• corn tortilla chips
• shredded vegan cheese

Note: You can make your own oil-free corn tortilla chips by toasting corn tortillas in an air-fryer, toaster oven, or regular oven. Use low heat (350° F) and flip often until they are golden brown and crispy.

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