This is a delicious recipe that is completely Daniel Fast friendly! The recipe makes a HUGE crock pot full…about 16 cups. We eat leftover Taco Soup for days…and we love it! This is so easy to make and you can’t mess it up!
2 – 14.5 oz. cans of diced tomatoes, undrained
2 – 15.5 oz. cans of kidney beans, drained and rinsed
2 – 15.5 oz. cans of whole kernal corn, undrained
2 – 15 oz. cans of black beans, drained and rinsed
1 – 16 oz. can of chick peas, undrained
1 – 16 oz. can of pinto beans, undrained
2 packets of taco seasoning
12 oz. soy crumbles (optional)
Combine all ingredients in a large crock pot. Add water to make a thinner soup. Cook on Low for 8+ hours. Serve alone or with corn tortilla chips. Makes about 16 – 1 cup servings.