MOUTHWATERING, EASY TACO SOUP!
New recipe sneak peak! Next book Spring 2020! Stay tuned! :)
Created by Sarah Hooff, CHN
Heya guys! What a January! If you happen to live on the Coast you'll know what I'm talking about!! Snow, hail and winds like you would't believe! Even as I sit here typing this cedar boughs are dancing up a storm out my window - and its gorgeous!That said a stormy month for a lotta folks in all kinds of ways. For such a season a nutritionist sure turns to one of her favorite tools. You guessed it, SOUP! A hearty, savory bowl of love is sure to serve us well on all sorts of levels. Pure comfort and pleasure but also incredibly nutritious. B vitamins are incredibly important for good health, and also helpful to know are also water soluble. So if you like to add a little of this and that to your soup then you are in good luck. All that liquid turns into a beautiful nutritious creation good for mind, body and soul!While I love tacos and much as the next guy, I might have to say I love soup more. Well, I'm a coastal girl after all and we need warmth this time of year! And this soup is yummy, like really yummy! Also easy to make, sometimes we need something quick and delicious and now. And that ok too. One could start with presoaked dry beans but I thought this one should be easy. Of course if you've been following my work for any time at all you'll also know I LOVE avocados! Back to the B Vitamin bit, avocados are also a great source of B vitamins, but also fiber. One bowl of this soup + a 1/2 avocado nearly covers your daily needs of fiber in one go! Sigh, the beauty of a plant based diet <3
Well on with it, lol you might have soup to make today. Hope you enjoy. Much love and comfort to you this chilly January day!
Taco Soup 4 cans pinto beans 1 can refried beans 1 can diced tomatoes 1 large can of spicy tomato sauce 1.5 - 2 cups of water 3 peppers 3 stalks of celery 1 onion 6 cloves of garlic 1 lime, juiced 6 tbsp taco seasonings 1-2 packs of organic corn tortillas
Directions In a medium sized soup pot heat a little extra virgin avocado oil and saute onions and garlic. Once translucent add remaining washed and chopped vegetables. Next add tomatoes and water. If you prefer a thicker taco use less water. Next add rinsed beans and season with your taco seasonings and lime juice. The lime really adds a delicious flavor so do add it in! Let simmer 30-45 minutes. It really takes no time at all, just enough time to infuse spices and for vegetables to soften.
Lastly garnish with optional avocados, cilantro and/ or vegan cheese. Corn tortilla chips are also delicious! To make your own see directions to follow.
Corn Tortillas : Purchase organic corn tortillas. They are often found in the deli section of your grocery store. Lightly brush with oil and sprinkle with sea salt. If you like triangular shaped chips simply cut your rounds as you would a pizza. Preheat oven to 350 degrees. Lastly place on greased baking sheet and bake until you reach desired crispiness. They cook quickly so keep and eye on them. When finished add to your soup. Enjoy!