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.
