Taco Soup

This is the best taco soup I have ever tasted. I "veganized" a recipe I found that used ground beef and cheese. Even my soup-despising, hot-dog-loving little omnivore children loved it. They ask for it again and again.




Ingredients
1 cup TVP*
1/2 onion
1 clove garlic, minced
3 tsp. chili powder
1 tsp. smoked paprika
1 to 2 tsp. Real Salt
1 tsp. cumin
3 tomatoes, divided
1 cup corn
1 1/2 cups cooked garbanzo beans

*1 1/2 cups cooked black or kidney beans can be substituted for the TVP. Obviously you will skip the "soaking" step. :o)

Add 1 cup hot water to the TVP. Let stand for 10 minutes or until all water is completely absorbed. Place in a large pot and add onion and garlic. Saute over low heat until onion and garlic are soft. Add chili powder, paprika, salt and cumin and continue cooking.

Meanwhile place 2 tomatoes in a blender and puree until completely smooth. Add to TVP mixture. Heat through. Add 1 cup hot water and simmer over low heat while preparing the beans.

In a blender puree garbanzo beans with a small amount of water, just enough to get things going. Add to soup mixture and stir to combine. Dice remaining tomato and add to soup along with the corn. Heat through. Top with crumbled tortilla chips right before serving, if desired.

Makes 4 1-cup servings

Tip: Dry beans are the most economical and healthiest way to buy and serve beans. If you don't have time, canned beans will work in a pinch. Just be sure to rinse them well as canned beans contain a lot of sodium.