Vegan Taco Soup
1 (14-16 ounce) can kidney beans (including all the liquid)
1 (14-16 ounce) can pinto beans (including all the liquid)
1 (14-16 ounce) can hominy (including all the liquid)
1 (14-16 ounce) can corn (including all the liquid)
1 (7-8 ounce) can diced green chilis
1 (28 ounce) can diced tomatoes (including all the liquid)
1 cup salsa
1 (1.25 ounce) package vegan taco mix (I used Simply Organic: Southwest Taco)
1/2 cup diced jalapeños, optional
1 (12 ounce) package vegan ground beef
1 small white onion, diced
1 tablespoon minced garlic
2 tablespoons oil
vegan sour cream, to garnish
cilantro, to garnish
avocado, to garnish
tortilla chips, to serve
1. In a large pot combine the corn, hominy, kidney beans, pinto beans, corn, green chilies, tomatoes, salsa, and taco mix. Add jalapeños, if using, to the pot and turn the pot on medium heat, stirring occasionally.
2. Take the package of vegan taco meat, diced onion, minced garlic, and oil and fry in a pan for about 3 minutes or until thoroughly cooked. Add this to the pot as well, crank the heat up and cook until just about boiling.
3. Serve with tostadas or tortilla chips and garnish with vegan sour cream, avocados, and cilantro... or whatever else floats your boat!
Source of recipe: This recipe is from my grandma and modified for a vegan diet!