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This should work with TVP or veggie crumbles AFTER you freeze the soup:
Taco Soup
1 lb veggie crumbles
1 onion, diced
1 packet taco seasoning
1 packet ranch dressing mix (may be OVO-LACTO?)
2 cans Rotel or mexican style tomatoes
1 can diced tomatoes
1 can corn, drained
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 1/2 c broth, any kind (Imagine is OK)
Brown chopped onions in 1 tbs olive oil. Mix in taco seasoning and ranch dressing packets and stir into onions until incorporated. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. (If using veggie crumbles AND NOT FREEZING, add them now.) Add more water for soupier consistency.
Make 8 -10 cups and freezes well. Very low fat and high in fiber.
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