when the days are as cold as they are here, nothing beats a soup that kicks it up a notch on the heat level. enter taco soup. what's so great about this soup is you can really make it as spicy or mild as you prefer.
AND, it's so easy to make, with it's warm, spicy, flavorful and "stick to your bones" texture, you'll be making this a staple on your winter menu.
tofu taco soup
1 package
extra firm tofu (drained and crumbled)
1
can black refried beans
1
can chili beans
1
can black beans
1
can kidney beans (optional)
2
cans diced tomatoes
2
large Anaheim peppers – chopped
1
jalapeno – chopped
1
medium yellow onion – chopped
2 cloves garlic – chopped
3 celery ribs - chopped
1
tbsp cumin
1
tbsp chili powder
1/2
tsp cayenne pepper
¼ tsp
garlic powder
¼ tsp
red pepper flakes
1 ½
tbsp olive oil
salt
and pepper to taste
serve
with a cold beer.
enjoy!
Jeremy-
you could use about 3 ribs, chopped...or less if you prefer. I like the added texture of celery in all of my soups.
Good luck!
Posted by: Meagan | December 16, 2009 at 11:55 AM
boyhowdy-
i would definitely drain and rinse the beans...makes for a nice clean taste.
good luck!
Posted by: Meagan | December 16, 2009 at 11:54 AM
i have been craving taco soup recently and looking for a recipe. this looks great!
Posted by: eli | December 16, 2009 at 11:29 AM
How much celery do you put in?
(Sounds really good!)
Posted by: Jeremy | December 15, 2009 at 03:25 PM
Do you drain and rinse the canned beans? I would assume so, but I have a soup recipe that calls for several cans of beans and you don't drain them.
Posted by: boyhowdy | December 15, 2009 at 02:10 PM