Vegetarian Taco Soup with Ranch Dressing
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup boiling water
  • 1 cup dry Textured Vegetable Protein (TVP)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 15-ounce can red beans or pinto beans, drained and rinsed thoroughly with cold water
  • 15-ounce can kidney beans, drained and rinsed thoroughly with cold water
  • 28-ounce can Rotel diced tomatoes with green chilies
  • 2 tablespoons taco seasoning (or 1 packet taco seasoning mix)
  • 1 packet ranch seasoning mix (you can’t go wrong with Hidden Valley)
  • 1½ cups water
  1. Put the TVP in a small saucepan, pour over it the boiling water and stir
  2. Let sit 5 minutes to rehydrate
  3. In a Dutch oven or soup pot add the olive oil and heat over medium
  4. Stir in the onions and cook 5 minutes
  5. Add the TVP and cook for 2 minutes
  6. Pour in the taco seasoning and ranch seasoning; stir well to coat and cook for another minute or so
  7. Add the beans, tomatoes, water and bring soup to a boil
  8. Reduce heat to low, cover and simmer 30 minutes
  9. Garnish with your favorite taco toppings, such as shredded cheddar cheese, sour cream, pickled jalapeno pepper slices, cilantro and/or lime juice.
  10. Serve with corn chips and your favorite beverage
Recipe by eSoupRecipes at