Taco Soup
1 small onion, diced
1 carrot, diced
1-2 ribs celery, diced
2 cans beans, drained (black, pinto, kidney, whatever)
1 can tomato sauce
1 can diced tomatoes (undrained)
1 small can corn
3/4-1 cup veggie stock or water
1 Tb chili powder
1 Tsp garlic powder (or use a few cloves of fresh garlic and saute with the other aromatics)
1/2 tsp cumin
Salt & Pepper to taste
Saute the onions, carrots, and celery in a bit of oil until onions are translucent. Add everything else and simmer for 2 hours. Serve with tortilla chips.
*Note on the spices, the original recipe is double this size and calls for a taco seasoning packet. It makes a ton. Instead of using the seasoning packet, I just kind of eyeball the spices and taste as I go. The measurements I gave are just a guideline, and you can also add cayenne if you like it spicy (I don't). It's hard to mess up the seasonings, if you use too much chili powder it just tastes more like enchilada sauce and is still good.
Also I'm usually impatient and don't let it simmer for 2 hours before I eat some. It's still good, but it's better the next day after the flavors meld a bit.
