Veggie Taco Soup

• 2 Tablespoons Olive Oil
• 1 whole Small Yellow Onion, Diced
• 1 whole Small Red Onion, Diced
• 1 whole Zucchini, Diced
• 6 ounces, weight Soy Crumbles (the Ones That Are Supposed To Be Like Hamburger Meat)
• 1 package Taco Seasoning (I Have A Homemade Recipe In My Recipe Box)
• 1 package Hidden Valley Ranch Salad Dressing And Seasoning Mix
• 1 can Whole Peeled Tomatoes
• 1 can Corn Mixed With Other Veggies, Drained (i.e. A Fiesta Blend Or "corn 'n Peppers")
• 2 cans Beans, Drained (kidney, Brown, Black, Whatever You Like)
• 1/2 pounds Fresh Roma Tomatoes, Quartered
• 2 dashes Salt, Pepper & Ground Coriander To Taste
• 4 cups Water, Enough To Bring To Desired Consistency

1. In a large pot, heat the oil over medium heat.
2. Cook the onions and zucchini for about 3 minutes.
3. Stir in the soy crumbles and seasoning packets. Cook for 1 minute.
4. Dump in the can of peeled tomatoes, and break them up with your spoon.
5. Add the corn, beans and fresh tomatoes. Mix well.
6. Add water until it reaches your desired consistency. Simmer for 15 minutes. Adjust seasoning to taste.
7. Garnish with grated cheese, chives, sour cream, crackers and/or corn chips.

olive oil, yellow onion, red onion, zucchini, weight, in my, mix, tomatoes, fiesta, beans, fresh roma tomatoes, salt, water

Taken from tastykitchen.com/recipes/soups/veggie-taco-soup/ (may not work)