Vegan Taco Soup: November Mason Jar Meal

For our November Mason Jar Meal, we are preparing a hearty, vegan-friendly Taco Soup! As the temperature continues to drop and colder weather sets in, this warming soup is a perfect meal to keep you cozy! Packed with black beans and textured vegetable protein (TVP), this meal is an excellent source of plant-based protein, iron, and fibre! The fibre helps support digestive health and keeps you feeling full for longer, while the vitamin C in tomatoes will help your body absorb plant-based iron!

This recipe is adapted from Bella Bucchiotti at xoxoBella

In your Mason Jar Meal you will find:

• Can of corn

• Can of diced tomatoes

• White rice

• Black beans

• Textured Vegetable Protein

• Dried Onions

• Vegetable bouillon cube

• Garlic Powder

• Ground cumin

• Chili powder

• Paprika

Instructions

1. Empty the entire mason jar meal contents into a large pot (apart from the white rice) and add around 6 cups of water and stir to combine.

2. Bring to a full boil for 10 minutes and then reduce heat to a gentle simmer. Cover and cook for around 1.5-2.5 hours, or until the black beans are completely tender and stir occasionally and add water as needed to keep the beans covered.

3. Once the black beans are tender, add the uncooked white rice, drained canned corn, and diced tomatoes (including their juices). Add another 2 cups of water and stir well.

4. Bring back to a boil, then reduce heat and simmer for around 20-25 minutes, stirring occasionally, until the rice is fully cooked. Add additional water if needed to reach your preferred soup consistency.

5. Serve and enjoy!

Optional additions

• Shredded cheese

• Sour Cream

• Tortilla chips