Vegan Taco Soup
photo by Kozmic Blues
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 946.36 ml water
- 118.29 ml Bulgar wheat
- 14.79 ml olive oil
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 1 medium green bell pepper, finely diced
- 2 (907.18 g) can pinto beans, drained and rinsed
- 793.78 g can crushed tomatoes
- 59.14 ml mild green chili, chopped
- 59.14 ml fresh cilantro, chopped
- 4.92-9.85 ml chili powder
- 4.92 ml ground cumin
- 4.92 ml dried oregano
-
For Garnishing
- 236.59 ml vegan cheese, shredded
- 118.29 ml lettuce, shredded
- 118.29 ml tomatoes, diced
- tortilla chips
directions
- Bring 1 cup of the water to a boil in a small saucepan.
- Add the bulgur and simmer, covered, for 15 minutes, or until the water is absorbed.
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent.
- Add the garlic and bell pepper and continue to sauté, stirring frequently, until all are golden.
- Add the remaining ingredients, except the garnishes, plus the cooked bulgur and the remaining 3 cups water.
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
- Fill a bowl about 2/3 full with soup. Top with grated vegan cheese, shredded lettuce, and diced tomatoes. Line the perimeter of each bowl with several tortilla chips, points facing upward, for a star-shaped effect.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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