Chef Todd's Taco TVP Soup

by Todd Leonard CEC on May 21, 2014
Todd Leonard CEC
(1)
Overall Rating: 5/5 | Kids Rating: 0/5

Description:

Try this take on Taco Soup using TVP instead of beef!

Serves: 10

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Total Time:
Prep Time:
Cook Time:
30 min
10 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

  • 1 c. Kidney Beans (cooked)
  • 1 c. Pinto Beans (cooked)
  • 1/4 c. THRIVE Chopped Onions - Freeze DriedTHRIVE Chopped Onions - Freeze Dried
  • 3 tbsp. Tomato Powder
  • 1 tbsp. cumin
  • 1 tbsp. chili powder
  • 1/2 tbsp. Oregano
  • 1 tbsp. garlic, minced
  • 1/4 c. Taco TVP
  • 2 tsp. Iodized Salt
  • 7 c. water
  • 1/4 c. Mixed Bell Peppers
  • 1/2 c. THRIVE Sweet Corn - Freeze DriedTHRIVE Sweet Corn - Freeze Dried
  • 1/2 c. cilantro, chopped
  • 2 tbsp. lime juice


The selected items have been added to your cart.
View Cart 

The selected items have been added to your queue.
View My Deliveries 



Directions:

  1. Presoak and cook beans the day before using the instructions on the label.
  2. In a large pot, bring water to a boil. Add all ingredients except cilantro and lime juice, reduce heat to medium, and simmer uncovered 15–20 minutes.
  3. Stir in lime juice and cilantro; taste and adjust seasonings as needed.

Yield: 10 cups