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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 46 |
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Still cool up here in Michigan so soup season hasn't yet ended. Ingredients:
medium onion, slivered |
2 tbsp taco seasoning |
1 tbsp dry veg broth |
1 15oz can crushed tomato with jalapeno |
1 15oz can kidney beans |
8oz morningstar vegetable crumbles |
2 cups crushed tortilla chips |
1 cup slivered red/green bell pepper (i use kroger's frozen recipe beginnings) |
1 cup mirepoix (again, kroger mix works great here) |
salt, pepper to taste |
1 cup frozen spinach (optional) |
Directions:
1. Put a large soup pot on the stove over high heat, drizzle in 2tbsp olive oil.
2. Drop in slivered onions, peppers and mirepoix, stir until mix starts to brown.
3. Add veg crumbles, taco seasoning and stir until this starts to also brown.
4. Add crushed tomato and beans (with liquid), veg broth and spinach plus 1.5 to 2 quarts of water.
5. Cover, bring all to boil.
6. Turn heat down, remove cover, add crushed tortilla chips, more water if required to your desired soup consistency.
7. Serve with a spoonful of rice and/or shredded mexican mix cheese.
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