when the days are as cold as they are here, nothing beats a soup that kicks it up a notch on the heat level. enter taco soup. what's so great about this soup is you can really make it as spicy or mild as you prefer.
AND, it's so easy to make, with it's warm, spicy, flavorful and "stick to your bones" texture, you'll be making this a staple on your winter menu.
tofu taco soup
1 package
extra firm tofu (drained and crumbled)
1
can black refried beans
1
can chili beans
1
can black beans
1
can kidney beans (optional)
2
cans diced tomatoes
2
large Anaheim peppers – chopped
1
jalapeno – chopped
1
medium yellow onion – chopped
2 cloves garlic – chopped
3 celery ribs - chopped
1
tbsp cumin
1
tbsp chili powder
1/2
tsp cayenne pepper
¼ tsp
garlic powder
¼ tsp
red pepper flakes
1 ½
tbsp olive oil
salt
and pepper to taste
serve
with a cold beer.
enjoy!



..... and this one looks fantastic. Thanks!
Posted by: Harrisburg accident attorneys | February 02, 2010 at 03:06 PM
This is an awesome soup that I'm definitely going to make on the regular, so I can have it frozen and on hand!
My only change was I added a couple of drops of liquid smoke (careful not to overdo it) and a whole small can (I think about 12 oz.) of chipotle in adobo.
Hominy could possibly be good in this as well.
Anyway, thanks for the recipe!
Posted by: Krys | January 13, 2010 at 03:28 PM
eli-
it's a really great soup that you can experiment with in terms of spice and such. Hope you enjoy it!
Posted by: Meagan | December 16, 2009 at 11:56 AM
Jeremy-
you could use about 3 ribs, chopped...or less if you prefer. I like the added texture of celery in all of my soups.
Good luck!
Posted by: Meagan | December 16, 2009 at 11:55 AM
boyhowdy-
i would definitely drain and rinse the beans...makes for a nice clean taste.
good luck!
Posted by: Meagan | December 16, 2009 at 11:54 AM
i have been craving taco soup recently and looking for a recipe. this looks great!
Posted by: eli | December 16, 2009 at 11:29 AM