Recipes

THRIVE TACO SOUP

INGREDIENTS:

2 cups THRIVE Kidney Beans

2 cups THRIVE Pinto Beans

1/4 cup THRIVE Onions

1 tsp. THRIVE Salt

6 cups water

4 1/2 cups boiling water

1/2 cup THRIVE Tomato Powder

1 tsp. cumin

1 Tbs. chili powder (add extra 1 1/2 Tbs. for extra heat)

1 tsp. oregano

1/2 tsp. THRIVE Salt

1 Tbs. THRIVE Onions

1/4 tsp. minced garlic

1/2 cup THRIVE Taco TVP (reconstituted with 3/4 cups hot water)

1/2 cup THRIVE Mixed Bell Peppers (reconstituted with 3/4 cups hot water)

1 cup THRIVE Corn (reconstituted with 1 1/2 cups hot water)

*Sour cream, cheddar cheese, and tortilla chips are optional

PREPARATION:

Place kidney beans, pinto beans, 1/4 cup onion, 1 tsp. salt, and 6 cups water into crock pot. Cook on high 4 hours. Reduce heat to low, stir mixture, and cook for an additional hour on low.

Once beans have been thoroughly cooked, drain and rinse. Set beans aside.

Bring 4 1/2 cups water to a boil. Lower heat to medium and add tomato powder, cumin, chili powder, oregano, salt, and garlic. Reconstitute the taco TVP, mixed bell peppers, and corn in separate bowls with the amount of water listed above for 8 - 10 minutes. Drain the water from the corn, but DO NOT drain the remaining water from the peppers and taco TVP. Add the TVP and peppers (with their water) and the drained corn to the soup mixture. Then add the pinto and kidney beans to the soup mixture and stir well.

Serve hot with optional sour cream, cheddar cheese, and tortilla chips.