Vegan Tortilla Soup
Ingredients
- 1 tbsp oil (if oil-free, leave out or substitute with 1 tbsp water or vegetable broth)
- 1 yellow onion, chopped
- 3 garlic cloves, pressed
- 1 green bell pepper, chopped
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp pepper
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can sweet corn, drained and rinsed
- 1/2 jalapeño, deseeded and finely chopped
- 1 tbsp adobo sauce
- 4 cups vegetable broth
- 1 bay leaf
- tortilla strips or corn tortillas
Preparation
Heat oil in a large pot (if oil-free, either use a nonstick pot or substitute veggie broth)
Add the onion and sauté for 5 minutes
Add garlic, bell pepper, oregano, cumin, salt and pepper
Sauté 5 more minutes
Add crushed tomatoes, beans, corn, jalapeño, adobo sauce and broth
Stir together and bring to a boil
Simmer for 20 min
Remove bay leaf
Cut your corn tortillas into strips
You can toast as is in a toaster oven or brush with oil and salt before baking in an oven at 400 degrees for 8 minutes (turning halfway)
Finish with your favorite toppings! i add avocado and tortilla strips, but sometimes i’ll stir in lime juice and chopped cilantro