Recently, I rediscovered Butler Soy Curls  and I think they are fantastic! They have a great texture and are easy to use and made from whole soy beans. Most meat subs are made from protein isolates which are not natural or whole foods so I don't recommend eating them on any kind of regular basis. 

This recipe is adapted from the recipes included in my shipment of 6 bags. I sent a bag to each of our kids so they could try them too! 

I served it with a quick guacamole made by mashing an avocado with lemon/lime juice, some of my homemade mayo (homemade vegan sour cream is  good too), and I quickly made some tortilla strips in the oven (400 degrees for 10 minutes or until crispy)

Taco Soup

Serves 3-4 

1 1/2 cups Butler Soy Curls (I break the larger pieces into 2-3 pieces)

1 onion, chopped

1 teaspoon each onion powder, garlic powder, cumin, turmeric 

2 teaspoons chili powder (or to taste depends on how spicy you like it)

salt and pepper to taste

1 15 oz can diced tomatoes, undrained (use the fire roasted w/ green chilis for more spice)

1 cup frozen corn

1 15 oz can pinto, black or kidney beans, drained 

1 8 oz can tomato sauce 

1 cup water or vegetable broth

1/2 cup sliced olives 

1/2 cup salsa of choice or 1 can green chilis (mild or spicy) 

other veggies to taste: fresh tomatoes, kale, zucchini, bell peppers - optional 

1. Soak the soy curls in warm water for 10 minutes, then drain. 

2. Meanwhile dry saute the onion in a medium-large sauce pan on medium-high heat for a few minutes, until softened, adding water or veggie broth to prevent burning. 

3. Add the other ingredients and bring to a boil. Reduce to simmer and cook for 20-30 minutes. 

Enjoy your Taco Soup!