Vegan Taco Soup via CrockPot

As I was perusing the grocery store yesterday (I could probably spend hours in there just finding new foods and inspecting nutrition labels), I stumbled upon this Yves Meatless Ground.

It was in the refrigerated section next to the produce. It had great stats, plus it was vegan of course. So I decided to use it in a pot of taco soup! I seriously love my CrockPot, especially in the fall and winter months!

Here's what else I added to the pot (DON'T drain anything!):

  • 1/2 a box of Organic Vegetable Broth
  • 2 cans of Rotel tomatoes
  • 2 cans of beans - I used black and baked
  • 1 can of Mexicorn
  • 1/4 packet of Fajita seasoning
  • 1/2 cup of Pace medium salsa (not pictured)
  • A big squirt of ketchup (not pictured)
  • Water to fill it to the top!

Oh, and because I have to get every possible nutrient in that I can, I added chopped broc. I know, I know, that makes no sense in taco soup. But I swear broccoli can be added to any soup and taste great in it!

Since there was nothing that needed actual "cooking" in this soup, I set it on low for 4 hours.

I thought the soup was absolutely delish, including the meatless ground. Hungry Hubby liked it, but after about 5 bites he did ask, "what kind of meat is this in here...?" So, no fooling him! ;)

1 comment:

  1. I like your idea for the soup! I love adding spinach and lots of it to all my homemade soups!