De Ma Cuisine



March 2013



Taco Soup

Written by , Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian


Taco Soup
Recipe type: Soup, Main, Hearty
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • ⅛ t pepper
  • pinch cayenne
  • ¼ t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • ½ t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • ½ C brown rice
  • 2 C spinach, roughly chopped
  • ½ T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and ½ T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.




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