20 MINUTE TACO SOUP #vegetarian #dinner

20 MINUTE TACO SOUP #vegetarian #dinner

An honor winning Taco Soup formula made with just wash room staples and prepared in a short time. Stuffed with flavor and ideal for veggie lovers and meat-eaters the same!

I am going to confer on you the formula to my preferred solace nourishment. My Mama's own, grant winning, overly quick, exceptional… TACO SOUP! "Grant winning?" you wonder. Goodness yea, companions. Ahead of everyone else at the Alaskan state reasonable right here.

Since before I can recall, taco soup has been our family staple, its glow getting us through long Alaskan winters, and its straightforwardness getting me through the cook-less school days. This was one of the main plans distributed here on Live Eat Learn, back when I shared non-vegan plans, and when my photography was pretty meh. So today I'm resuscitating this famous formula with some new fabulousness shots and plant-based protein!

Also Try Our Recipe : Sweet Potato Chickpea Nuggets

20 MINUTE TACO SOUP #vegetarian #dinner


  • 1 14-oz block firm tofu 400 g, or 1 lb ground meat
  • 1 15-oz can Rotel tomatoes 425 g
  • 1 15-oz can stewed or diced tomato 425 g
  • 1 15-oz can corn 425 g
  • 1 15-oz can pinto or black beans 425 g
  • 1 15-oz can kidney beans 425 g
  • 1 1-oz packet Hidden Valley Ranch Dressing mix 28 g
  • 1 1-oz packet taco seasoning 28 g


  1. Cook Protein: In a large saute pan, cook meat/tofu until browned, drain fat if necessary, and add taco seasoning, stirring to coat.
  2. Mix Everything: Mix all cans (don’t drain them) and Ranch seasoning in a large pot. Add in cooked, seasoned meat. Let sit on medium heat for about 5 minutes, stirring occasionally, until soup is hot.
  3. Serve: Top with shredded cheese, sour cream/plain Greek yogurt, and crushed tortilla chips.

For More Details : bit.ly/2YabEOn


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