Vegetarian Skinny Cowboy Soup Recipe

 

Here is your Meatless Monday recipe idea for today that is sure to warm you up.  

Never heard of Cowboy soup?  It is similar to a chili recipe.  This recipe in particular, Skinny Cowboy soup, is a low-fat vegetarian chili still guaranteed to be a crowd pleaser.  I served it to my dad who had no idea that I had substituted a healthy alternative to ground beef!

This recipe is SUPER EASY for all of you busy ladies!  You are using mostly canned ingredients, so you don’t have to worry about chopping lots of vegetables.  I recommend using low-sodium or no salt canned ingredients to keep the sodium content in this recipe to a minimum.

Here’s what you need:

Ingredients:

1 can (14.5 oz) low-sodium diced tomatoes

1 can (14.5 oz) diced tomatoes with green chiles

1 can (14.5 oz) organic black beans

1 can (14.5 oz) organic pinto beans

1 small can (8 oz or less) yellow corn

1 package of Yves Meatless Ground Round Original

1 package of low-sodium taco seasoning mix

1 package of low-fat ranch dressing mix

Shredded cheddar cheese (optional)

Cilantro (for garnish)

 

Open, rinse, and drain the cans of black beans and pinto beans & put aside.

In a large soup pot or dutch oven, heat the meatless grounds and mix in the taco seasoning mix.

Add both cans of the diced tomatoes and tomatoes with green chiles.  Do not rinse these — you want to include the juice in this recipe.  Stir and add in the canned corn.

Simmer together and add the package of dry ranch dressing mix.  Allow to simmer for at least 15 – 20 minutes.

Spoon into bowls and add shredding cheese & cilantro to garnish (if desired).

Serve with cornbread or tortilla chips.  Enjoy!

 

Other vegetarian recipes you might like to serve up on Meatless Monday (or any day!):

Butternut Squash & Roasted Garlic Soup

Broccoli & Cheese Quiche