5-7 medium russet potatoes, cut in cubes
1 can green beans
1 can corn
1 large can hominy
1 can green chilies
2 packets taco seasoning (you can use 1 packet hot and 1 packet mild depending on your preference)
2 lbs Veggie ground crumble
1 medium yellow onion, diced up
2-4 cloves of garlic, diced
In your pot combine the following ingredients:
Cut up your potatoes, I leave the peel on mine. Add all your cans of vegetables; I add the liquid from the cans for added flavor. Put in enough water to top of ingredients. Cook until the potatoes are almost done. Then add in your seasoning packet of mild or hot taco seasoning packet
Next you will prepare the other ingredients in your list.
In a skillet add your veggie ground crumble, onion, garlic and green chilies and seasoning packet of mild taco seasoning. Add in about 1/4 cup water. Cook in your skillet until the onions are cooked and the seasoning has mixed in well and simmer for about 20 minutes on low/medium heat.
When the potatoes are almost done add in the ingredients from your skillet. Let your soup simmer till your potatoes are cooked completely through.
A few add ins you can do:
1 can petite cut tomatoes and liquid
1- 1 ½ cup rice
A variety of bell peppers diced up
if you want it spicier you can add in more chili powder or cayenne
You can substitute vegan meats such as: Chicken strips cut up, vegan spicy Italian sausage diced up, steaklets diced up