Taco Soup

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My dear friend, fellow dietitian and nutrition nerd, Becky Short, gave me this recipe years ago.

Scale

12 oz bag of frozen vegan crumbles (I like Quorn or Morningstar Farms)

2 small cans of green chilis

15 oz can of kidney beans, drained & rinsed

15 oz can of pinto beans, drained & rinsed

15 oz can of white or yellow hominy

15 oz can of lima beans or butter beans (or 1 1/2 cups frozen)

45 oz of low sodium diced tomatoes

1 package dry ranch dressing mix

1 package low sodium taco seasoning

1 T. minced garlic

2 cups water

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Combine all ingredients together in a stock pot or instant pot.
Simmer in stock pot for 30 minutes, stirring occasionally or 10 minutes on the soup setting in an Instant Pot (pressure cooker). If using an Instant Pot let the pressure slowly release after cooking.
Top with crumbled tortilla chips, nonfat cheddar cheese, or non fat sour cream (or vegan alternatives).

add more beans instead of veggie crumbles

crumbled whole grain tortilla or chips, fat free cheddar cheese, fat free sour cream or lime juice

corn for hominy; canned tomatoes with chilis (like Ro-Tel) for the individual cans of tomatoes and green chilis

whatever beans for the kidney & pinto beans

hot sauce for a spicier kick

by using organic beans or soaking & cooking dried beans , draining and rinsing canned vegetables, using low sodium tomatoes and taco seasoning

Find it online: https://nutritiouslysimple.com/taco-soup/