Taco Soup (Vegan)

This is one of my typical "throw it all together" kinds of recipes that's a little different every time, based on what I have on hand and what quantity I'm making. But I took some to a friend's house recently—and she asked for the recipe—so I'll try to codify something that will produce something close. Know that it is extremely flexible, and that you can modify it to your own preferences very easily. 

For me, it usually goes something like this. I make a huge batch and freeze it for later.

(I've divided the ingredient list into sections that roughly correspond to when I add the ingredient to the soup. Some veggies take longer to cook than others, and some I like more crisp-tender than soft.)

Ingredients:

onion, diced

celery, diced

garlic, diced (or minced—but if minced, add later)

Southwestern seasonings (any combination of chili powder, cumin, paprika, coriander, oregano, garlic powder, onion powder, salt/pepper/cayenne to taste) or a taco seasoning blend

homemade vegetable broth

beans of choice (any combo of black, pinto, cranberry, kidney, cannellini, lentils), precooked

some of the aqua faba from cooking or the cans of beans (if light-colored)

petite diced tomatoes, with the juice

small jar of organic salsa

canned or fresh pumpkin, cooked or diced raw

carrot, diced

leek, diced

kale stalks, finely diced

sweet potato (finely diced)

cauliflower leaves (if I have them on hand from cooking cauliflower), finely diced

fresh jalapeño, finely diced, if you like spicy

zucchini, quartered and sliced

corn (fresh or frozen)

kale leaves, diced

snow peas, sliced into thin strips

For serving:

quinoa, brown rice, or wild rice blend, already prepared

diced avocado, sweet onion, fresh jalapeño, for garnish

corn chips, if not watching oil and processed foods

Preparation:

1) Pre-cook your beans, if not using canned. NOTE: It is important to pre-cook legumes before combining them with acidic foods (like tomatoes) or they may never soften completely. Do not throw out the thickened cooking water.

2) Pre-cook your rice or quinoa.

3) Dry sauté the diced onion, celery, and garlic in a Dutch oven (adding a little water only if it begins to stick).

4) Add the seasonings with a little broth and cook lightly until fragrant (maybe 30 seconds or a minute). Don't skimp on the spices!

5) Add liquids, beans, and harder veggies, and bring to a low boil. Cover and simmer lightly until veggies just begin to soften.

6) Add the remaining veggies (zucchini, corn, kale), which I add last because I want them to stay crisp tender.

7) Serve over rice or quinoa (or add it to the soup before serving, if preferred) and top with avocado, sweet onion, and diced jalapeño, if desired.