Monday, August 6, 2012

Vegan Mexican Soup

My daughter is in her final year of college.  Her life is hectic and on a budget, but she loves to be as inventive as me.  This quick and simple dinner she created is the perfect remedy for a night of relaxation.  Once you've tried it you'll certainly want to make it again. This recipe will serve three to four and has 240 cal per 2 cup serving.

Vegan Mexican Soup
1 12 oz Can Pinto Beans
1 12oz Can Sweet Corn
1 10oz Rotel
1 Cup Water
2 Tbs Taco Seasoning
12 oz Package Boca Meatless Crumbles

Throw all ingredients into a kettle being sure to drain juice from corn.  Allow to simmer slowly for 45 minutes.  Service with vegan cheese shreds and veggie chips if you like.

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