1 pack (9 oz.) Gardein Beefless tips

1 cup Diced onions, yellow (1/2 onion)

10 cups Vegetable Stock

4 cloves Garlic, minced

3 sprigs Mint

3 sprigs Cilantro

1½ cups Diced russet potato (1med potato)

1 ear Corn, cut into 1 inch rounds

1 cup Diced carrots (1 lg. Carrot)

2 cups Large diced cabbage (1/4 head of cabbage)

1 ¼ cups Diced chayote (1 chayote)

1 ¼ cups Diced zucchini (1 zucchini)

1 lime Cut into quarters

Set a large pot to medium-high heat  (if necessary add a little bit of oil). Sear the beefless tips for 2 minutes on each side. Remove from pot and set aside.

Add onion and ¼ cup of vegetable stock to deglaze the bottom of the pot. Cook onion for 4-5 minutes or until tender and translucent.

Add garlic and cook for 1 more minute.

Pour in vegetable stock and add the mint and cilantro.

Bring to slow simmer and add the corn, carrots, and potatoes.

Simmer for 6 minutes and then add the chayote, zucchini, and cabbage.

Simmer for 8-10mins or until vegetables are tender. Season with salt and pepper.

Cut the beefless tips in half, and add about 1/3 cup to each bowl. Pour soup on top and serve.

Serve with lime wedges and warm tortillas.

Sauté the beefless tips while they are still frozen. Instead of veg stock you can use no beef better than bouillon. I add the “beef” at the end, because if you simmer it in the soup it changes the texture. If you don’t have access to beefless tips use shiitake mushrooms instead.