This soup quickly became a family favorite! I love Mexican food as does most of my family. We really just enjoy soup of all kinds! I like quick dishes that’s easy to prepare all in one pot. Plus, I love having soup as leftovers. If there is soup left, which is a big if, and we don’t eat it the next day, I freeze it in individual servings. It freezes well, heats up well, and tastes just as good!
The ingredients for this soup include;
- 1 red pepper
- 1 green pepper
- 1 small yellow or orange pepper
- 1 red onion
- 2 cups of diced portabella mushrooms
- 1/2 pack of meatless crumbles of choice
- 1 tablespoon of tomato paste
- spices include; cumin, black pepper, turmeric, paprika, cayenne, chili powder, and garlic powder (I prefer organic spices) Season to taste.
- 1 can of rinsed organic black beans (I like the spicy black beans.)
- 1 can of rinsed organic chili beans
- 1 can of choice of rinsed organic beans (I prefer tri blend organic.)
- 1 can of rinsed organic whole kernel corn or fresh corn
- 2 cups of organic tomato juice (I use juice that I preserve, but works well with organic canned tomato juice.)
- 1 can of no salt added diced tomatoes or about two cups of fresh tomatoes diced.
- 1/2 box of organic vegetable broth (you may prefer more or less broth)
In large stock pot (I prefer a ceramic lined cast iron pot) pour enough vegetable stock to cover the bottom of the pot and heat to a warm temperature. The broth replaces the oil. Add diced onion, peppers, and mushrooms and sautee until tender in the broth. Add meatless crumbles. You may have to add a little vegetable stock as the mushrooms will soak up some of the broth. Stir and add spices to suit your own taste. Once the meatless crumbles have had time to heat begin draining and rinsing the cans of beans and corn one can at a time while stirring over low heat. Add diced tomatoes, vegetable stock, and tomato paste. Heat to a low soft boil, and then reduce heat to simmer. Taste the soup and add spices as desired. I like to add some of the spices while the onions, peppers, and mushrooms are simmering and then add more spices while the soup is simmering. Simmer covered for thirty minutes on low. Your plant based three bean taco soup is ready to serve! I love to add nutritional yeast to my bowl as it adds a bit of a cheese flavor and it adds to the deliciousness of the soup, while also being very healthy for you. This is an oil free, salt free, and dairy free soup! But, it’s a soup that is filled with flavor!
I hope that you enjoy this recipe as much as my family does. I love the taste, the ease of preparing, and also that the entire soup can be made in one pot, vegan, and healthy!
This soup doesn’t have any oil, which really adds to the flavor and the overall health benefits. You can experiment with the seasonings and add your own spices to suit your taste. Feel free to comment as I love to hear from my readers. For now, from the mountains of Kentucky take care and God bless!