tofu taco soup

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

serves 6

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

in a large stockpot add your oil and brown your tofu.  add your onions, garlic, chopped peppers and celery and cook for 10-12 minutes.   add 4 cups of water and bring to a boil.

add the can of refried beans and mix in well.  add remaining ingredients and simmer for 30-40 minutes.

garnish with non-dairy sour cream, cilantro and corn chips.

serve with a cold beer.

enjoy!

Comments

[Jeremy]

How much celery do you put in?
(Sounds really good!)

[boyhowdy]

Do you drain and rinse the canned beans? I would assume so, but I have a soup recipe that calls for several cans of beans and you don't drain them.