Vegan Taco Soup

🧂 Ingredients

• 2 ½ cups of plant-based ground “beef”

  see notes for recommendations
• ½ red onion

  chopped
• 2 garlic cloves

  minced
• 1 carrot

  grated (do not peel the carrot)
• 32 oz vegetable broth
• 15 oz kidney beans

  canned, drained and rinsed
• 15 oz pinto beans

  canned, drained and rinsed
• 15 oz black beans

  canned, drained and rinsed
• 14.5 oz diced tomatoes

  canned, drained
• 3 oz tomato paste
• 2 cups salsa

  any variety you prefer
• 2 cups corn kernels

  fresh or frozen
• 2 teaspoons chili powder
• ½ tsp ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• Olive oil
• Salt and pepper
• avocado

  vegan sour cream, vegan cheese, tortilla chips, jalapeno slices, red onion slices

Instructions

• 1 Heat a drizzle of olive oil in a large pan. Add the plant based “beef” and
  onion, and cook for 5-7 minutes, until onions soften.
• 2 Add the garlic and carrot to the skillet, and cook for another 3-4 minutes.
• 3 If preparing in the slow cooker: Add the skillet mixture and all remaining
  ingredients to the slow cooker. Stir and cook for 6-8 hours on low or 3-4 hours
  on high.
• 4 If preparing on the stovetop, transfer the skillet mixture to a large stock pot
  and add all of the remaining ingredients. Bring the soup to a boil, then reduce
  to a simmer and cook for 30-40 minutes over low heat.
• 5 Add salt and pepper to taste before serving. Garnish as desired – there are some
  ideas in the ingredient list!

Nutrition Info