If you stuck around for the extra credit portion of Chat #190 you know that I’m challenging myself to go Purple for 7 days!
As part of this transition I’m focusing more on eating unprocessed, whole foods and shift to more plant-based foods. And because my life has a tendency to get chaotic and finding to prepare meals is a challenge, I’ve premade a batch of this delicious taco soup to help me make it through the week.
Even if you aren’t strictly vegetarian you’ll love this low point plant-based taco soup!
Plant Based Taco Soup
Prep
Cook
Total
Yield 12 servings
5 SP Green | 1 SP Purple | 1SP Blue
Note: These point values reflect the basic recipe, not the toppings. If you add the optional toppings to your meal, be sure to count your points!
Ingredients
- 16 oz canned pinto beans
- 16 oz. canned black beans
- 16 oz. canned cannellini beans
- 16 oz. canned kidney beans
- 2 cups Rotel diced tomatoes and green chiles
- 2 cups frozen corn kernels
- 1 tbsp taco seasoning mix (I use Dak's Taco Knight)
- 1 tbsp powdered buttermilk (optional, this is only if you want "buttermilk" ranch)
- 3 cups water
- 1 bag (13.7 oz) Gardein Garden Grown Protein beefless crumbles
- DAK’s Nothin But Ranch (to taste)
- Optional Toppings - Daiya plant-based shreds (cheese substitute) and nonfat plain Greek yogurt (sour cream substitute)
Instructions
- Rinse beans in a colander
- Add all ingredients to a large crockpot
- Stir until well mixed
- Add up to 3 cups of water (enough to make sure all ingredients are covered)
- Cook on low for 6-8 hours
- Remember to let it cool before you grab a spoonful! Your house will smell so good you’ll want to eat it out of the crockpot!
Courses Dinner
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What could you use as a substitute for the buttermilk powder? Thanks
Hi Sue! You do not have to use the buttermilk powder…I only add it to make “buttermilk ranch”. The Dak’s seasoning on it’s own is fabulous!