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THRIVE Taco Soup
Send to friendThis substantial soup features just the right amount of spice.
Prep Time
Yield
Ingredients
- 2 c thrive kidney beans
- 2 c thrive pinto beans
- 1⁄4 c thrive freeze dried chopped onions
- 1 t cumin
- 1 T chili powder (add extra 1 1/2 t for extra heat)
- 1 t oregano
- 1⁄4 t minced garlic
- 1⁄2 c thrive taco tvp (reconstituted with 3/4 c hot water)
- 1 1⁄2 t thrive iodized salt, divided
- 10 1⁄2 c water, divided
- 1⁄2 c thrive red & green bell peppers (rehydrated with 3/4 c hot water)
- 1 c thrive freeze dried sweet corn (rehydrated with 1 1/2 c hot water)
- sour cream, cheddar cheese, cilantro, and tortilla chips for topping (optional)
- 4 T thrive tomato powder
Instructions
*In a slow cooker, combine kidney beans, pinto beans, onions, 1 tsp salt, and 6 c water. Cook on high for 4 hours.
*Stir mixture and reduce heat to low, then cook for an additional hour.
*Beans should now be tender. Drain, rinse, and set aside.
*In a large pot, bring remaining 4 1/2 cups of water to boil. Add tomato powder, cumin, chili powder, oregano, remaining salt, and garlic. Reduce heat to medium and simmer.
*Meanwhile, in separate bowls, reconstitute the TV, mixed peppers, and corn, by covering with hot or boiling water. Let sit 5-10 minutes until softened and reconstituted.
*Drain the corn, but reserve the water in the TVP and peppers. Add these three ingredients into the simmering soup. Add beans and warm through.
*Serve hot, garnished with sour cream, cheese, cilantro, and tortilla chips if desired.
