This is a great soup to start the new year with. You see, it doesn’t taste healthy, and it keeps you warm and full. If you like it spicy, you get even warmer. This comes in handy on a night like tonight, with 26 degrees as a low outside. And, even if you’re too cold to go grocery shopping, you can usually find most of the ingredients in your pantry.



1 yellow onion, chopped

4 tbsp. minced garlic

21/2 cups vegetable broth

1 28 oz. can crushed tomatoes

1 lb black beans

1 15.5 oz can pinto beans

1 can Mexicorn (or 1 1/2 cups frozen corn)

1 can green chiles

1 lb vegetarian imitation beef crumbles (I use Quorn because it’s soy-free)

As for the seasoning, I make my own from scratch, but if you’re in a hurry, you can use a taco seasoning packet to save time.

Taco Soup Seasoning:

1/4 tsp coriander

1/4 tsp white pepper

1/2 tsp black pepper

1 tsp harissa spice

1 tsp chili powder

1 tbsp garlic powder

2 tbsp cumin

dash ground chipotle

dash cayenne pepper


Chop the onion and place in large stockpot. Add the garlic and olive oil, and saute for about 4 minutes. Add the remaining ingredients. Easy, right? Bring to a boil, and make sure seasoning is to taste. For added spice, I recommend adding the green chile juice as well. Yummy. Simmer as short as 15 minutes, or if you aren’t in a hurry to eat, an hour. The longer you let it sit the better the spices will blend.

Serve with shredded cheese, green onions, sour cream, or even tortilla chips.