A friend of mine was kind enough to share her Taco Soup recipe quite some time ago, but I lost my phone (and therefore the pictures) shortly after I tried it out.  I think that actually turned out for the best, as it was even better this time!

For the fast, easy version of the recipe, simply go with the canned versions of all the listed ingredients, pre-mixed taco seasoning, and don’t bother with the toppings bar.  For a fun twist on Taco Night, lay out a whole spread of toppings – lettuce, diced tomatoes, olives, avocado, various salsas, tortilla chips, and so on.

Taco Soup Ingredients:

• 1 – 2 diced onion(s)
• 2 tbs oil suitable for sautéing (I used grapeseed)
• 46oz can tomato juice (low sodium preferred)
• 29oz can crushed tomatoes (low sodium preferred)
• 1 – 2 cups frozen corn
• 1 ½ cups prepared red kidney beans (or one can rinsed)
• 1 ½ cups prepared black beans (or one can rinsed)
• 4-5oz can of diced green chilies (mild to hot to your taste)
• ½ – ¾ cup Salsa (chunky)
• Taco Seasoning* to taste
  • Cumin
  • Garlic powder
  • Chili powder and/or cayenne
  • Cilantro
  • Garlic Salt
• 1 diced green bell pepper

Serve with:

• Diced avocado
• Shredded lettuce
• Tortilla chips (crunched up)
• Nutritional Yeast
• Olives
• All your favorite taco toppings!

*If you want to mix up taco seasoning to keep on hand, try this recipe.

Directions:
Note: This is a super flexible recipe.  The amounts of vegetables, beans, salsa, and seasonings are all completely flexible based on your tastes.  You could even add a lot more vegetables or tailor it to you preferred taco ingredients/toppings.

1. Dice the onion(s) and, in the pot the soup will cook in, briefly sauté them in the oil – only until they just start to soften.
2. Stir in everything else except the green bell pepper and the “serve with” ingredients.
   • You can thaw out the corn first, for slightly faster cooking
3. Bring to a gentle simmer for 10 minutes.
4. Add green pepper; simmer for 3-5 minutes, just long enough to heat the pepper through but not soften it.
5. Serve! Top bowls with crunched up tortilla chips, diced avocado, shredded lettuce, olives, nutritional yeast, and/or all your favorite taco toppings!

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The vegetables I used are just that: the vegetables I used.  There are several other vegetables that would work just as well.  Basically any vegetable that will stand up to roasting and goes well with hummus will work on this pizza.  Go with what you like!

Serves 4
Ingredients:
Roasted Veggies:
– 1 medium onion, diced
– 1 small egg plant, sliced
– 1 small zucchini, sliced
– 8oz mushrooms, sliced
– 6 asparagus, cut into 1-2 inch pieces
– 2 tbsp minced garlic
– 2 tbsp of safflower oil or another oil with a high smoke point (450 or over)
– 3 tbsp za’atar* or Mediterranean/Middle Eastern spice mix
Other Ingredients:
– 1/4 c fresh parsley finely chopped – optional: sprinkle the parsley with lemon juice and olive oil or EVOO
– 8oz hummus (here is a recipe for home-made hummus, if you’re so inclined)
– 4 slices whole grain na’an bread
– extra za’atar or herbs as garnish

Directions:
1.  Toss all the Roasted Veggies ingredients listed above together, coating the vegetables with the oil and spices.
2.  Spread the vegetables in a single layer on a baking sheet.
3.  Roast 20 minutes at 450F, stirring/turning over once.
4.  While the vegetables are roasting, spread a thick layer of hummus on one side of each slice of na’an, this is your “pizza sauce.”

5.  Sprinkle the parsley over the hummus.
6.  When the vegetables are brown around the edges, take them out of the oven and spread them on top of the na’an.
You can serve and enjoy them now, or, for crispy crusts:
7.  Place the pizzas on a baking sheet (you can re-use the vegetable sheet, a little oil and za’atar on the bottom of the pizzas will just add flavor and save you dishes!).  Reduce the oven temperature to 250F and bake for 20 minutes.

The kids and I ate ours after step 6.  Without the added baking time to crisp the crust, they are pretty floppy, but you also get the more authentic taste of the na’an.  I folded mine in half like a taco, and it was perfect.  Flintstone and Punky also developed their own methods:

Burrito Style

Flatbread Style

I just love both his face here and the fact that his “Mediterranean pizza burrito” is standing up on its own.

MacGyver was at a networking event, so I left his in the oven until he came home.  His crust was stiff and crunchy – definitely more “pizza” like.  Just the way he likes it!

Enjoy!

*Za’atar is a Middle Eastern spice mix, so not technically Mediterranean.  Likewise, hummus is technically a Middle Eastern food, not Mediterranean.  Perhaps I should change the name of this recipe, but Middle Eastern Pizzas doesn’t flow very well.  I’m open to suggestions on this point.

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