Friday, October 28, 2011

Meatless Monday: Vegetarian Taco Soup

This week's Meatless Monday Healthy Eating Challenge is a no-brainer, since Monday is Halloween and every Halloween we have this:




But wait, you are thinking--isn't there chicken in this soup? Ahhh...yes, there typically is, but we've been taking my original Chicken Fiesta Taco Soup and doing this soup vegetarian style for some time, so this week's Meatless Monday Healthy Eating Challenge is Vegetarian Taco Soup.

Vegetarian Taco Soup

2 - 15 oz cans black beans, drained and rinsed -OR- approximately 3 1/2 cups black beans
1 - 15 oz can pinto beans, drained and rinsed -OR- approximately 1 3/4 cups pinto beans
1 - 15 oz can kidney beans, drained and rinsed -OR- approximately 1 3/4 cups kidney beans
16 oz can tomato sauce
10 oz frozen corn package
2 - 10 oz cans of tomatoes with green chilies, undrained
12 oz can or bottle of beer (non-alcoholic is fine, or use chicken broth)
1 small onion, diced
1 serving of homemade taco seasoning -OR- 1 package store-bought taco mix (but homemade is easy to make!)

Optional Toppings:
Shredded Cheddar Cheese (omit to make soup vegan)
Light Sour Cream (omit to make soup vegan)
Crushed Baked Tortilla Chips
Sliced Scallions
Minced Cilantro

Place all ingredients in the slow cooker and mix well. Cover the slow cooker.

Cook on HI 4-5 hours, or LOW 8-10 hours.

Serve soup in bowls, and let the kids do their own toppings!

Serves 8.

Now for the grocery list:

Produce:
1 medium onion
cilantro (if using as a topping)
green onions/scallions (if using as a topping)

Grocery:
2 - 15 oz cans black beans
1 - 15 oz can pinto beans
1 - 15 oz can kidney beans
16 oz can tomato sauce
2 - 10 oz cans of tomatoes with green chilies, undrained
1 - 15 oz can chicken broth (**only if using instead of the beer)
baked tortilla chips (if using as a topping)

Dairy:
shredded cheddar cheese (if using as a topping)
light sour cream (if using as a topping)

Frozen:
10 oz frozen corn package

Pantry:
chili powder
garlic powder
onion powder
cayenne pepper
oregano
paprika
ground cumin
salt
ground pepper

Alcohol:
1 - 12 oz beer

This is a very kid-friendly soup, that can be eaten as a traditional soup or with the baked chips as a dip of sorts. Perfect for the pre-trick-or-treating candy barrage!

It also is great for Halloween since you make it in the morning and therefore won't be trying to cook with one hand and help your kids with their costumes with the other during the dinner time rush!

Life is sweet,
SPC

3 comments:

Rachel Klimala said...

I made this last night. AWESOME. I did add chicken as it was Wednesday. My 22 month old loved it! My husband and I loved it too! Delish.

Sweet Pea Chef said...

Thanks Rachel!

Sean Adkins said...

I am making this recipe for the third time. We are not typically a "left over" family but my kids love this soup and will eat it till the pot is dry! The Sweet Pea Chef suggested topping it with fresh avocado and my oldest daughter loved that idea. This is now one of our "regulars". Thank, Mindy