What do you do when it's Taco Tuesday and you're in the mood for soup? Make Taco Soup, of course!
This soup is fantastic! The list of ingredients is pretty impressive, but each adds a layer of flavor that makes this soup unbelievably delicious. Don't worry—each step is super simple!
1 cup water, plus 3 cups hot tap water
2 teaspoons Better Than Bouillon No Chicken Base
½ cup uncooked bulgur or substitute 1½ cups of prepared brown rice
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 medium green bell pepper, diced into ½ to 1-inch pieces
4 cups pre-cooked pinto beans or two 16-ounce cans, drained and rinsed
1 28-ounce can of crushed tomatoes
1 4-ounce can of fire-roasted diced green chiles
1 tablespoon agave nectar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
salt & freshly ground pepper to taste
⅓ cup fresh cilantro, chopped
Bring 1 cup of water to a boil in a small saucepan and add the bulgur. Lower the heat and simmer, covered, for 15 minutes or until all the water is absorbed. Remove from heat, stir, then cover and set aside.
Meanwhile, heat the oil in a large 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 the vegetables are tender and lightly golden.
Combine the 3 cups of hot water and bouillon, then add it to the soup pot with the remaining ingredients, including the bulgur. Stir until everything is combined. Bring the soup to a boil, lower the heat, cover, and simmer gently for 15 to 20 minutes.
Garnish suggestions:
grated non-dairy cheddar cheese
non-dairy sour cream
diced avocado
fresh diced tomatoes
black olives
shredded lettuce
fresh chopped cilantro
Tortilla strips or chips
Taco Soup is a great make-ahead soup, as the flavor intensifies and is even more delicious the next day. Reheat the soup in a pot or slow cooker over medium heat for 20 to 30 minutes or until thoroughly heated.
