No-Peek Meatless Taco Soup

This soup is a twist on traditional beans, seasoned with my homemade taco seasoning blend, a few key pantry staples and cooked using my favorite cooking method: the slow & low No-Peek method.

The best part of a “no-peek” meal is that you simply dump, cover and cook. There is no adding ingredients in stages, straining, stirring, simmering, boiling, sautéing … you just dump, cover and cook.

Here is the list of meatless taco soup ingredients:

• 1½ pounds dried beans, rinsed
• 20 oz tomato sauce
• 28 oz crushed tomatoes
• 4 oz canned diced green chilies
• 32 oz beef broth
• 14 oz can tomatoes & chilies
• 4 medium carrots, diced
• 1 medium sweet onion, diced
• ½ c chopped Italian parsley 
• ½ – 1 fresh hatch green chili diced
• 2 T homemade taco seasoning
• 2 -3 T gluten-free dry ranch seasoning
• water

If you don’t have a jar of my homemade taco seasoning on hand – don’t worry! I will be having a flash food sale soon, on the shop. In the meantime, you can sub your favorite pre-mixed taco seasoning packet.

I like adding a few scoops of dry ranch seasoning blend because it acts as a thickener and adds a depth of flavor.

After the bean soup had cooked for 5 to 6 hours at 275°, I added a bag of frozen sweet corn and stirred until the corn was hot.

Adding frozen corn at the end of cooking time is another little magic trick! If I added it at the beginning, it would get over cooked and hard.

Doesn’t it look taco soup-ish?! Season with salt and pepper to taste (you will probably need between 1 & 2 t sea salt FYI) and garnish with shredded cheese and a dollop of sour cream.

Meatless No-Peek Taco Soup

2015-09-05 05:31:32

Serves 12

Simple taco soup, packed with flavor cooked from scratch by your oven - low and slow! Spicy and totally homemade, you can do this!

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Prep Time

15 min

Cook Time

5 hr

Prep Time

15 min

Cook Time

5 hr

296 calories

47 g

10 g

6 g

16 g

2 g

342 g

686 g

8 g

0 g

2 g

Nutrition Facts

Serving Size

342g

Servings

12

Amount Per Serving

Calories 296

Calories from Fat 48

% Daily Value *

Total Fat 6g

8%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 10mg

3%

Sodium 686mg

29%

Total Carbohydrates 47g

16%

Dietary Fiber 11g

45%

Sugars 8g

Protein 16g

Vitamin A

81%

Vitamin C

51%

Calcium

14%

Iron

26%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1½ pounds dried beans, rinsed
2. 20 oz tomato sauce
3. 28 oz crushed tomatoes
4. 4 oz canned diced green chilies
5. 32 oz beef broth
6. 14 oz can tomatoes & chilies
7. 4 medium carrots, diced
8. 1 medium sweet onion, diced
9. ½ c chopped Italian parsley
10. ½ - 1 fresh hatch green chili pepper diced
11. 2 T homemade taco seasoning
12. 2 -3 T gluten-free dry ranch seasoning
13. water
14. 1 bag frozen sweet corn
15. sea salt, approximately 2 t, and fresh cracked black pepper to taste
16. sour cream & shredded sharp cheddar for garnish

Instructions

1. Preheat oven to 275°. In a large dutch oven or oven-proof, lidded soup pot, combine all ingredients except corn and salt and pepper. Add water to the level of 1-2" below the top of the dutch oven.
2. Stir to combine, cover with lid and place in oven for 5-6 hours. Do not lift the lid while cooking.
3. Once cooking is complete, add frozen corn and stir to combine. Cover for 10 minutes in order to allow the corn to heat through. Season to taste, using approximately 1 to 2 teaspoons of sea salt and 1/2 to 1 teaspoon fresh cracked black pepper.
4. Garnish with sour cream and shredded sharp cheddar cheese. Serve with chips and salsa if desired.

By Emily Schuermann

beta

calories

296

fat

6g

protein

16g

carbs

47g

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Food for a Year: https://foodforayear.com/