Taco Soup...Vegetarian Style

Remember this recipe for Toby's Taco Soup? It's pretty darn good, but Vegetarians don't need to miss out. Here's a version for you Herbivores too. My Sister-In-Law, Michelle, will be thrilled!


Vegetarian Taco Soup


Ingredients
1/2 c. chopped onion
2 can pinto beans (drained and rinsed)
2 cans black beans (drained and rinsed)
1 qt. tomato juice
1 pkg. taco seasoning
salt/pepper

optional additions
2 c. frozen corn
1 can diced tomatoes



Directions
- In a large pot saute onions.
- add 2 cans black and 1 can pinto beans.


- take remaining can of pinto beans and use a fork to smash the beans into a think paste. Add to pot. *


- add taco seasoning packet. Stir to coat beans.
- Dump in remaining ingredients.
- Bring to boil. Leave at hard boil for 30 minutes, uncovered.
- salt and pepper to taste.
- to serve top with shredded cheddar cheese, black olives, sour cream, green onions and taco chips.



To Freeze
- portion out individual servings by spooning soup into ziplock disposable bowls. DO NOT COVER with lids. Place on cookie sheet and flash freeze in freezer for 4 hours. Write "Taco Soup" on lids with permanent marker adding a green sticker. Cover with lids. stack in freezer.


To Reheat
From frozen: Open one edge of lid to vent. cook in microwave on high for 2 minutes. Stir. Continue cooking in two minute intervals (stirring in between) until desired temperature. Add toppings or eat plain.








*Vegetarian Tip: Ever tried to omit meat from a soup recipe and got a watery result? Adding a can of smashed beans to any soup recipe will thicken the soup base and add a meaty texture...without the meat.