Exploits of a Vegan Wannabe

When we were in Florida, Sandy’s mom made a soup for all of us. It was a surprise and she brought all the ingredients from Atlanta. She made her super secret vegan soup on the evening of the race as we rested, swam and basked in our exhuberance.  It was exactly what we needed to rejuvenate our bodies from a hard day of play.

I decided to recreate it last night. After a very full day I threw everything in a pot and walked away. It simmered and bubbled until we were ready to feast.

Corn Taco Soup

By: G. Boulton

Makes 5 generous servings

Ingredients

14.5 oz can no-salt added diced tomatoes

15.25 oz can no-sugar added golden corn (whole kernel) rinsed and drained

12 oz package vegan ground beef (we used LightLife Smart Ground)

2 15 oz cans organic pinto beans rinsed and drained

32 oz low sodium veggie broth

1 packet of dry taco seasoning mix  (1.25 oz pkg)

7 oz can diced green chile peppers

1 tsp garlic powder

1 1/2 tsp apple cider vinegar

Make It Happen

~Put all ingredients in a stock pot and bring to a boil. Reduce heat and let simmer for 45 minutes.

~Bask in your brilliance and enjoy your deconstructed taco in a bowl with a spoon and a side of tortilla chips.

The flavors were rich as if they had been created after hours of coalescing even though it was only simmering for 45 minutes before we enjoyed biggie bowls of it.

This is an easy meal to create that tastes comforting and homey. Not fond of the faux ground beef…just leave it out. The flavors will still be exciting.

Have a delicious day.

Tags: compassionate eating, corn taco soup, dairy free, going veg, plant based recipes, plant strong, Taco Soup, trying vegan, trying vegetarian, vegan entree, vegan experience, vegan soup, vegan Taco Soup, vegan wannabe, vegetarian soup, vegetarian transition