Vegetarian Taco Soup Food

VEGETARIAN TACO SOUP

Steps:

• Heat oil in a large saucepan or stock pot over medium heat. Add onion and saute until softened, stirring frequently for 3-4 minutes. Add garlic and stir frequently until fragrant, about 30-60 seconds. Do not let the garlic burn.
• Stir in cumin, ancho chili powder, paprika, cayenne, salt, pepper, tomatoes with their juices, beans, chiles, broth, and corn until combined.
• Bring to a boil over medium-high heat, then reduce heat to low. Continue to simmer for 15 minutes, until liquid is reduced by a quarter. Remove from heat and stir in lime juice. Season with additional salt and pepper to taste.
• Serve with your favorite toppings.

VEGETARIAN TACO SOUP

Steps:

• Drain and rinse first six ingredients in a large colander.
• Put in a crockpot or large pot.
• Add all other ingredients, stirring to mix well.
• Simmer about 30 minutes to an hour or cook in your crockpot on high for 2 hours.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

Steps:

• Gather the ingredients.
• Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
• Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
• Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
• Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
• To serve, set out bowls of optional garnishes-tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream-and let your family or guests top their soup to their liking.
• Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
• Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
• Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
• Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
• Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
• Add to soup and enjoy.

VEGETARIAN TACO SOUP

Steps:

• Drain pinto beans, kidney beans, corn and green beans. Add to large stockpot.
• Add stewed tomatoes, diced tomatoes, beer and seasoning mixes to stockpot. Stir.
• Bring to a boil over medium high heat, stirring occasionally. Boil 5 to 10 minutes, stirring frequently. Reduce heat to low and simmer for 15 to 30 minutes.
• Meanwhile, brush a small amount of oil onto tortillas. Alternatively, spray tortillas with cooking spray. Sprinkle with desired amount of salt.
• Bake tortillas on a cookie sheet in a moderate oven for 5 to 10 minutes, until lightly browned and crisp. Watch closely. When cool, crumble tortillas.
• Dish soup, sprinkle with crumbled tortillas and with shredded cheddar cheese, if desired.
• Note: If you like your soup extra spicy, you may want to substitute an additional 10 oz. can diced tomatoes and green chilies for the 14.5 oz. can diced tomatoes in tomato juice. If you like your soup thinner, add tomato juice or water until desired consistency.

VEGAN TACO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion and mushrooms; cook and stir until softened, 3 to 5 minutes. Pour in tomato juice and vegetable broth. Stir in corn, rice, black beans, tomato, black olives, taco seasoning, and cilantro. Simmer soup until flavors combine, 20 to 30 minutes.
• Ladle soup into serving bowls. Garnish each bowl with 1 avocado half.