Taco Soup from the Pantry

[SpedGuy]

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

[Yell]

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!

[gardengirl]

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

[uhblondie]

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! :-)

[VeganChristine]

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!

[ctel]

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!

[residentofq13]

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.

[running_girl_1]

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!!

[iluvelvispresley]

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

[scsunnyd]

I made this, but drained all of the liquid from the beans and tomatoes, and added vegetable broth instead.  Not sure how much, just until it was "soupy" enough.  Not draining and rinsing the beans adds waaaay too much sodium to this dish.  Other than that, it was very good.

[PSUgirl]

I was sick all week and didn't feel like making anything complicated and boy did this soup really do the trick. Before making it I browned up some Morningstar Farms meat crumbles and for the diced tomatoes I used the ones that have chilies in it. This recipe was so good topped with some tofutti sour cream, I will definitely be making this again!

[Meikmeika]

I added some green onions, garlic powder, veggie crumbles, canned diced chiles and a leftover tomato. Great Recipe!!! I used very little water to keep it thick and ate with brown rice. Can't wait to have this with tortilla chips!

Thanks for the recipe!

[vargas_girl]

I didn't have 'taco seasoning' on hand and its hard to find vegan taco seasoning around here. So I used liberal amounts of chili powder, cumin, lime juice, garlic powder, onion powder, and thyme. I also wanted mine to be a bit more runny, so I add about 2 cans worth of water and 2 vegetable bouillon. I also added about 3/4 cup TVP to make it more like chili. I also used two cans of garlic roasted diced tomatoes. I recommend using Snappy's Red Devil Cayenne pepper sauce in this..its delicious and doesn't have the overpowering taste of Tabasco. Next time I think I'll add in a couple of jalapenos because I love my food spicy, but over all, this is a great recipe!

[KissMeKate]

This is really good-tasting and a really good value.  I used 1 can each of kidney beans, chickpeas, and blackeyed peas.  I also added 2 cloves of minced garlic.  I would have liked to add corn but I forgot to buy some.  Finally, I poured in some nooch.  Yummy.