Vegan Taco Soup

• 1 (15 ounce) can kidney beans (including all the liquid)
• 1 (15 ounce) can pinto beans (including all the liquid)
• 1 (15 ounce) can hominy (including all the liquid)
• 1 (15 ounce) can corn (including all the liquid)
• 1 (8 ounce) can diced green chilies
• 1 (28 ounce) can diced tomatoes (including all the liquid)
• 1 cup salsa
• 1 (1 1/4 ounce) package taco seasoning
• 12 cup diced jalapeno (optional)
• 1 (12 ounce) packagevegan ground beef
• 1 small white onion, diced
• 1 tablespoon minced garlic
• 2 tablespoons oil
• vegan sour cream, to garnish
• cilantro, to garnish
• avocado, to garnish
• tortilla chips, to serve

1. In a large pot combine the corn, hominy, kidney beans, pinto beans, corn, green chilies, tomatoes, salsa, and taco mix.
2. Add jalapenos, if using, to the pot and turn the pot on medium heat, stirring occasionally.
3. Take the package of vegan taco meat, diced onion, minced garlic, and oil and fry in a pan for about 3 minutes or until thoroughly cooked.
4. Add this to the pot as well, crank the heat up and cook until just about boiling.
5. Serve with tostadas or tortilla chips and garnish with vegan sour cream, avocados, and cilantro -- or whatever else floats your boat!
6. Source of recipe: This recipe is from my grandma and modified for a vegan diet!

kidney beans, pinto beans, hominy, corn, green chilies, tomatoes, salsa, taco seasoning, ground beef, white onion, garlic, oil, sour cream, cilantro, avocado, tortilla chips

Taken from www.food.com/recipe/vegan-taco-soup-445741 (may not work)