• Kim Campbell

Taco Soup

Updated: Apr 18, 2019

While teaching many years ago, there was a recipe floating around our school mailboxes called "Taco Soup." Of course, it began with hamburger as the base, and reminded me of red chili. It had some uniqueness, though, because it called for one envelope of Ranch Dressing mix and one envelope of Taco Seasoning. I set out to recreate both of those seasoning packs by building plant-based ranch and taco spice blends. I replaced the hamburger with Butler Soy Curls® and the resemblance to the original soup is not only spot-on, my version is even better because it’s a healthy plant-based stew. The best part of this soup is the simplicity. My kids used to throw all the ingredients into a crockpot in minutes. For all you cooks out there who have limited time, you’ll definitely want to add this one to your menu plan!

Prep Time: 20-30 minutes

Cook Time: 45 minutes

Yields: 4-6 servings


Ingredients:


4 ounces Butler® Soy Curls

1 onion, diced

1 green bell pepper, diced

2-4 tablespoons water, for sautéing

4 tablespoons taco seasoning blend

3 tablespoons ranch seasoning blend

2 cups low-sodium vegetable broth or water

1 (15-ounce) can pinto beans, rinsed and drained

1 (15-ounce) can black beans, rinsed and drained

1 ½ cups frozen corn

1 (28-ounce) can diced tomatoes

1 (4-ounce) can chopped green chilies

1 (4.6-ounce) can sliced black olives

1 tablespoon apple cider vinegar

1 teaspoon sea salt

Optional garnishes: plant-based yogurt, diced avocados, sliced green onions, or baked and crushed tortilla chips


Directions:

  1. Place the dried Soy Curls in hot water and allow to soak for 10 minutes, until fully hydrated. When they are hydrated, drain the Soy Curls, place them into a food processor, and pulse until they are crumbly/meaty in texture. Set aside.

  2. In a large soup pot, sauté the onions and peppers in a small amount of water over medium-high heat for 3-4 minutes, or until tender.

  3. Add the drained and hydrated Soy Curls and remaining ingredients to the pot and bring to a boil briefly, then reduce the heat to low. Allow the soup to simmer for 45 minutes. Serve with your favorite garnishes.

Crockpot Instructions:

1. Place all ingredients into in a crockpot, cover, and cook on low heat for 4-6 hours.

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© 2018 by Kim Campbell