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The Daily Beet

02 Dec Soup+Salad=Tacos!

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Soup.  Who doesn’t love soup?  I could eat it everyday, and in fact, it seems as though I do!  Of late, I have been adding old-fashioned (thick cut) oats to the soup base, and its results are a creamy, thick soup that has unbound flavor.  The oatmeal lends itself to yield a thicker soup that has an almost nutty flavor to it.

One day when I was getting ready to prepare a bowl of soup, I remarked to myself, “Wow, this is so beautifully thick, what else can I do with this?”  And then it hit me, “Make tacos!!”

Here’s the soup recipe, and stay tuned, because this soup will blow your mind with its versatility.

Five Minute Salsa Soup

Ingredients

1 cup of fine diced onions

5 cloves of garlic, mince (slice them with a potato peeler to get thin slices)

2 cups diced carrots

2 cups of diced celery

1 quart of low-sodium vegetable broth

1 quart of water

1 16 ounce jar of GRINGO brand salsa

6 cups of chopped greens (whatever your fancy)

1 cup of uncooked old-fashioned oats (thick cut is a favorite)

Instructions

On high heat, dry saute the onions, turning frequently.  The dry saute lends a sweeter flavor.  When the onions begin to turn brown (about 5-7 minutes), add the garlic, and quickly stir and rotate for about a minute.  You do not want to burn the garlic.  Add your carrots and celery, and stir well.

Add a quart of broth, and continue to stir vegetables.  Allow to simmer (covered) for about 15 minutes.  Stir as needed.

Add the remaining liquid, and the salsa.  Stir well.  Add the oats.

Simmer for about 45 minutes on low heat.  Stir as needed.

Add greens at the very end, as they will wilt nicely and add color and flavor to your soup.

When the soup is done, divide the yield into two bowls.  Season each to your liking, this way you will have two soups!  I seasoned one with cumin and chili powder, and the other curry, turmeric and cumin.  The curry soup was delicious topped with mango chunks.

That is all you need to do to have two delicious soups!  Flavor profiles with each soup are endless.  And truth be told, make a double batch to freeze and have on hand.

NOTE:  If you think the soup is too thick for a soup, add water, and stir well.

Yes, it takes five minutes to assemble, and just an hour to cook.

Other Uses for the Soup

  •  Tacos!  This soup, on the second day (if you have any left), makes a fabulous filler for tacos.  They are so delicious!
  • Lasagna!  Layer your lasagna with your soup.  You might want to season your original soup base with oregano, basil, etc.  The rich flavors of Engine 2 Pasta Sauce gives you that “molto bene” moment of delicious flavor.
  • Veggie Dip!  That’s right, you heard me right!  Take a cup of the thick soup mix, and puree it.  Garnish with fresh, chopped herbs.  Serve it warm with whole wheat toast points, or fresh veggies.
  • Enchiladas!  Engine 2 Tortillas are the perfect base for this dish.  Fill, wrap, place in a shallow baking dish, slather with salsa, cover and bake!

Wait?  What no Beans?

I love beans, but not soggy, mushy ones.  If you want to add beans to the soup, here’s a quick-tip for you:

Take two cups of beans, rinse them well.

Place them on a kitchen towel (cloth, not paper)

Arrange them flat, and allow them to air dry for 15-20 minutes.

You can add them to your soup, tacos, etc. or even use them as garnish.

Air-drying the beans is a whole, new game to having beans in your soup.

Dinner Time

I’d add a side salad of greens with whatever dish you decide to make.  The ease and deliciousness of plant-strong foods is at your fingertips with this quick, easy, and delicious recipe.

What’s for dinner tonight?

 

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Char Nolan for Engine 2
Char Nolan

Char Nolan is a blog contributor and Engine 2 Extra Coach. She's been plant-strong for almost five years. From Philadelphia, she works in the plant-based whole foods arena, and is also the "vegan features writer," for the "Town Dish." She's lost a great deal of weight from being plant-strong, practices yoga, and is always dabbling in her kitchen to create new, plant-strong recipes. Armed with a degree in public health, Char also holds a certificate in plant-based nutrition from e-Cornell.

2 Comments
  • Lani Strom
    Posted at 15:33h, 02 December

    i KEEP writing to let you know your pin button is not working. Please please fix and let us know via Facebook when this is accomplished or that you are working on it…

  • Roy Lakeman
    Posted at 14:55h, 03 February

    I make soups like this all the time… in a giant Dutch Oven. I then eat it as soup on the first day. Then…throughout the week on top of baked potatoes, as tacos, as a dip for tortillas… LOVE IT!

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