I find many, many recipes I want to make from the blogs I read. Among my friends? Not so much. When I learned that a friend made vegetarian soup, I couldn’t wait to try it.
I’ve mentioned my monthly dinners at Ronald McDonald House before. (And after the next time I go, I’ll write more about that.) Everyone brings something, and after the residents eat, we’ll usually eat some leftover food and hang out for a bit. Typically I’ll stick to my own food, but when a friend mentioned that her soup was vegetarian, I gave it a try.
Yes, I quizzed her about any possible chicken broth or other animal ingredients, and that’s when she shared the recipe. This soup is mostly beans, and that’s certainly fine by me! Plus it’s super easy. If you just open cans, it’s really really really easy. I used frozen corn, frozen beans that I’d cooked from dry beans, and mixed my own seasoning from my ever-growing spice cabinet, and it was still easy.
Taco Bean Soup
- 2 cups, or 1 can black beans
- 2 cups, or 1 can pinto beans
- 1 can diced tomatoes, or Ro-Tel style green chiles and tomatoes
- 2 cups, or 1 can corn
- Broth or water, or even the liquid from cans, to make soup desired consistency
- 1 can refried beans, or 2 cups pinto beans, pureed
- Taco seasoning mix (recipe here) or store bought pouch
Combine all ingredients and heat through. The refried beans mixed with the water (or liquid from cans) makes the soup broth really thick. I like the sweet pop of the corn, too. This concoction is similar to a chili, but different. At least to me.
Top as desired with cilantro, Better Than Sour Cream, jalapenos, or just eat plain or with cornbread or corn chips.
I used my homegrown jalapeno and a bit of Better Than Sour Cream on top, along with some corn chips. This made a big pot of soup (and next time I’ll include more tomatoes so I expect it to be even bigger) but we both ate all the leftovers really quickly. That’s how I judge a good recipe.