Hubby was out of town this week for training which meant it was just us three girls at dinner time.. The girls love tacos, which I’m normally ok with making since its pretty easy to hide extra veggies inside, but I wasn’t interested in making a batch with meat AND a batch without, plus extra dinners and lunches for the rest of the week. So, I decided to combined a few ideas together, and just cook once for multiple meals. And so, Taco Soup came to be.
1 cup dried navy beans, cooked or 1 can navy beans
4 cup vegetable broth
4 cups water
1 package of taco seasoning
1 cup grated carrots (about 2 carrots 1 onion, finely chopped
1 red, yellow and green pepper, each finely chopped
1 cup frozen corn
1 can chopped tomatoes
1/2 tbsp garlic powder
1 tbsp white vinegar 1
1/2 cup nutritional yeast
1 1/4 cup TVP
1 cup chopped spinach
Tortilla chips for garnish
Put all ingredients into a large Crockpot, except TVP, spinach and tortilla chips until peppers are tender (about 2 hours). Stir occasionally as beans tend to sink to the bottom. Once peppers are tender, add in TVP and spinach and cook till TVP is tender (about 10 minutes)
Laddle up and serve with tortilla chips in place of crackers.
The verdict? All the flavor and spice of tacos, the warmth that comes from soup, and no artery clogging. I promise you won’t miss the ground beef!