Daniel Fast Taco Soup Recipes
TACO SEASONING
Taco Seasoning should be a staple on your Daniel Fast. It's featured in many of the recipes on my website. Having a batch on hand before you begin your fast will be a tremendous help, although it doesn't take long to make more when you run out.
Provided by Kristen Feola
Categories Appetizer Main Course Side Dish Soup
Number Of Ingredients 7
Steps:
- Mix all ingredients together and store in an airtight container.
- Yield: 48 servings (serving size: ¼ teaspoon)
TACO SOUP
This recipe is ideal for those nights when it's so cold outside you don't even want to leave the house. One bite and you'll see why Taco Soup is a great go-to meal during the winter months and any time of the year.
Provided by Kristen Feola
Categories Soup
Number Of Ingredients 11
Steps:
- Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes.
- Yield: 8 servings (serving size: about 1 cup)
DANIEL FAST TACO SOUP
I got this recipe from www.marthafry.org as we were wanting creative fasting ideas. I love to cook, so the challenge was to find things outside the water and veggies mentality. Hope you enjoy!!
Provided by FourPolkadots
Categories Stocks
Time 35m
Yield 6-8 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cook on stove top for 30 minutes. Prepare the night before.
- I added a little ground comino (cumin) to it to add a more mexican flare).
- You can also get creative and add hominy, or pinto beans. It's very versitile.
Nutrition Facts : Calories 261.9, Fat 1.8, SaturatedFat 0.3, Sodium 345.9, Carbohydrate 56.1, Fiber 11.6, Sugar 1.7, Protein 12.7
GARDEN VEGETABLE SOUP
Steps:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the leeks and garlic and cook for 2 minutes or until tender-crisp, stirring often. Add the carrots, potatoes, and green beans; cook until tender-crisp.
- Add the broth, tomatoes, and corn and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the vegetables are tender. Season to taste with salt and pepper. Sprinkle with the parsley and brighten with a squeeze of lemon.
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QUICK AND EASY TACO SOUP RECIPE - I WASH YOU DRY
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5/5 (53)Calories 346 per servingCategory Soup
- Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
- Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
TACO SALAD – ULTIMATE DANIEL FAST
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5/5 (3)Category SaladServings 4
- Preheat oven to 425 degrees. Spread corn kernels out in one layer on a lightly oiled 11 x 17-inch baking sheet. Bake for 20-25 minutes, or until corn is browned and slightly crunchy.
- While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stirring occasionally. Using a fork or potato masher, mash beans until they are the consistency of refried beans. Lower heat, and continue to cook until some of the liquid has evaporated and beans have thickened, about 10 minutes more. Stir frequently to avoid scalding beans on the bottom of the pan.
- Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add black beans, corn, and taco seasoning. Stir well to coat. Reduce heat to low, and keep warm until pinto beans are done. To serve, place about 1/2 cup lettuce on each plate, and top with 1/4 cup pinto beans and a heaping 1/2 cup of black bean and corn mixture. Add desired toppings to salad.
DANIEL'S EASY TACO SOUP RECIPE - CONSUMER QUEEN
From consumerqueen.com
Cuisine MexicanTotal Time 6 hrs 10 minsCategory Slow Cooker MealsCalories 614 per serving
- Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, water and cook in a slow cooker on low for 6 to 8 hours.
- To serve, place a few tortilla chips in each bowl and ladle soup over them. Top with sour cream, cheese.
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SOUTHWESTERN BLACK BEAN TACOS RECIPE
From likeabubblingbrook.com
4.6/5 (18)Total Time 20 minsCategory RecipesCalories 227 per serving
- Heat a lightly oiled frying pan over medium high. Lightly toast corn until spotty brown but not charred, about five minutes. Remove from heat.
- In a large bowl, add the remaining ingredients and the toasted corn. Drizzle with the dressing and mix well. Season with additional salt and pepper if desired.
- In the same skillet that you used to toast the corn, heat about three tablespoons of oil and lightly toast the Ezekiel sprouted grain tortillas, or tortillas of your choice, one at a time. You may need to add more oil to the skillet as you go.
DANIEL FAST CHUNKY POTATO SOUP – ULTIMATE DANIEL FAST
From ultimatedanielfast.com
5/5 (2)Category SoupServings 6
- Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
- Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve.
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