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
Recipe by If You Have An Egg You Have Hope at https://www.ifyouhaveanegg.com/plant-based-taco-soup-recipe/