Hot Taco Bean Soup
To transform the Hot Taco Bean Soup from vegetarian to vegan, just leave out the yogurt and add more taco sauce. It’s still delicious, but less creamy and a lot spicier.
2 15 oz. cans kidney or black beans (rinsed and drained)
2 1/2 cups onion broth (water and soup powder is fine)
1 teaspoon cumin
2 or more tablespoons hot taco sauce
salt to taste
3 tablespoons low-fat yogurt
1/2 small onion, finely chopped
Combine the beans, onion broth, cumin and taco sauce in a large pot. Using a hand blender, blend till semi-smooth. Chunks of beans should still be visible.
Heat soup till boiling and add salt to taste. Add more hot taco sauce if desired. Simmer for one more minute.
Remove pot from stove and add the low-fat yogurt.
Serve immediately. Have chopped onions available in a separate bowl for garnishing.
Makes 2 main course or 4 side dish servings.
Note: I use a lot of hot taco sauce, but start off with 2 tablespoons, and taste before you add more. Sauce can always be added later, but once you’ve put in too much, it can’t be taken out.