RECIPE: Vegetarian Taco Soup with Quinoa

This is a delicious and hearty soup that packs TONS of protein and even kids will love it (especially if you give them lots of topping options). This soup reheats well and is always a big hit.  This is also a great recipe to try Quinoa for the first time.  It's no fail and adds healthy protein without changing the flavor of the soup.

I got the preliminary version of this recipe from a Rancher I knew once. His parents owned a ranch and in the Summer they hired a gazillion Ranch hands to "run" the cattle. This recipe has been cut down by about 10 times, since Toby's mom made it for about 25 starving ranch-men. Over the years we added extras to bring the flavor up and recently removed the meat and added quinoa. It has been a staple in our family for years.

VEGETARIAN TACO SOUP WITH QUINOA

Recipe by Emilie Ahern 

Yield: 6-8 servings

INGREDIENTS

2 cans black beans*

1 can pinto beans*

1/2 c. chopped onion

1 qt. tomato juice (like V-8)

1 sm. can diced green chilies

1 pkg. taco seasoning

1 lg. can diced tomatoes

½ c. uncooked quinoa

salt/pepper

*buy low sodium beans if available.

RECIPE INSTRUCTIONS

1. In a large pot add onions, cooking until slightly soft. Drain and rinse beans. Add beans to pot.

2. Add taco seasoning packet. Stir to coat beans.

3. Add remaining ingredients to the pot (except for quinoa).

4. Bring to boil. Leave at hard boil for 30 min, uncovered.

5. You can choose to simmer/boil this for much longer. The longer it cooks the more thick and delicious it gets.

6. Use a potato masher or wooden spoon to smash some of the beans in the pot. This thickens the soup and makes it more hearty.

7. When you have 40 minutes left until serving, rinse quinoa under cold water and add to boiling soup. Cook until quinoa is cooked (you will see a little curly-q appear).

8. Add salt and pepper to taste.

TO SERVE

Top with shredded cheddar cheese, black olives, sour cream, green onions, sliced avocado, crushed taco chips, etc.

TO STORE

Store leftovers in airtight container in refrigerator for up to 5 days.