Taco Soup #154 - the Vegan Version

• 1 tablespoon olive oil
• 1 (19 ounce) canvege-burger vegetarian ground beef
• 1 large onion, chopped
• 2 large garlic cloves, minced
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 (28 ounce) can whole tomatoes, undrained and chopped
• 2 (16 ounce) cans red kidney beans
• 1 (15 ounce) can tomato sauce
• 1 (10 1/2 ounce) can vegetable broth
• 2 (4 1/2 ounce) canschopped green chilies, drained
• 3 tablespoons chopped jalapeno peppers (add only if you like extra heat)
• 1 12 cups water
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup chopped fresh cilantro
• 2 cups corn chips (or however many you want)

1. In a stock pot, Saute vege-burger crumbles in oil with onion and garlic until onion is translucent and soft.
2. Add taco seasoning mix and stir well.
3. (watch the vege-burger crumbles, they have a tendency to stick to the bottom of pot).
4. Add Tomato and next nine ingredients.
5. Bring to a boil; reduce heat and simmer 30 minutes.
6. Laddle soup into bowls, top with cilantro serve with corn chips.
7. (We like to use the chips as a "spoon" for the soup).

olive oil, canvegeburger vegetarian ground beef, onion, garlic, taco seasoning mix, tomatoes, red kidney, tomato sauce, vegetable broth, green chilies, jalapeno peppers, water, salt, ground cumin, chili powder, fresh cilantro, corn chips

Taken from www.food.com/recipe/taco-soup-154-the-vegan-version-269193 (may not work)