It's getting close to summer, so let's get these great recipes going before it gets too warm to really enjoy them. This is a fun vegan taco soup that is certain to have the whole family begging for more. Enjoy! Ingredients: 1 (14-16 ounce) can kidney beans (including all the liquid) 1 (14-16 ounce) can pinto beans (including all the liquid) 1 (14-16 ounce) can hominy (including all the liquid) 1 (14-16 ounce) can corn (including all the liquid) 1 (7-8 ounce) can diced green chilis 1 (28 ounce) can diced tomatoes (including all the liquid) 1 cup salsa 1 (1.25 ounce) package vegan taco mix (I used Simply Organic: Southwest Taco) 1/2 cup diced jalapeños, optional 1 (12 ounce) package vegan ground beef 1 small white onion, diced 1 tablespoon minced garlic 2 tablespoons oil vegan sour cream, to garnish cilantro, to garnish avocado, to garnish tortilla chips, to serve Preparation: In a large pot combine the corn, hominy, kidney beans, pinto beans, corn, green chilies, tomatoes, salsa, and taco mix. Add jalapeños, if using, to the pot and turn the pot on medium heat, stirring occasionally. Take the package of vegan taco meat, diced onion, minced garlic, and oil and fry in a pan for about 3 minutes or until thoroughly cooked. Add this to the pot as well, crank the heat up and cook until just about boiling. Serve with tostadas or tortilla chips and garnish with vegan sour cream, avocados, and cilantro. BM
