Easy Taco Soup
August 31, 2008
In betwixt managing two busy kids, one patient husband, the pets, the business and a home, I do manage to cook a few times per week. My two children and I are staunch vegetarians, but you wouldn’t know it by the way we eat. We favor organic food with lots of yummy veggies, but we also enjoy ethnic food, so there’s plenty of that in our weekly menus, too. I’ve been “twittering” about our meals and have had many requests for the recipes, so I’m making a commitment to try and throw a recipe post into the blog mix every now and then. I thought I’d kick things off with a super-easy, kid-friendly, protein-packed Taco Soup recipe that’s an updated version of one I saw in a cookbook several years ago. Enjoy!
Taco Soup
10.5oz. extra firm tofu, cubed
1 white onion, chopped
1 packet taco seasoning
1 quart tomato juice
1 cup salsa
one-quarter cup green onion, chopped
1 can black beans
one-and-a-half cups white shoepeg corn
Tortilla chips
Shredded lettuce
Sour cream
Tomato, diced
Cheddar cheese, freshly shredded
Coat a large saucepan with vegetable cooking spray. Cook white onion and tofu over medium-high heat (6-10 minutes) until slightly brown. Toss in taco seasoning to coat tofu. Add tomato juice, salsa, green onion, black beans and corn. Bring to a boil and reduce heat to simmer for 2-3 minutes. Garnish with shredded lettuce, sour cream, tomato, and cheddar cheese. Serve with tortilla chips. If your kids abhor tofu, you can always substitute crumbled faux ground beef (a la Boca Crumbles), but my wee ones slurp down the tofu without a fuss. Give it a try!
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