Plant-Based Veggie Tortilla Soup
Ingredients
- 2 cups mixed beans of choice
- 1 cup corn, fresh or frozen
- 1/2 cup TVP*
- 2 bell peppers
- 1 celery stalk
- 1 carrot
- 1 small onion
- 3 garlic cloves
- 1 jalapeño
- 1 tbsp olive or avocado oil
- 1 14 oz can (fire-roasted) tomatoes
- 5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock)
- 4 corn tortillas (plus more for the crispy topping)
Spices
- 1 tbsp chili powder*
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Chili flakes (optional)
Preparation
Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.
Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.
Bring everything to a boil, cover, then simmer for 20 minutes. Season with salt, pepper and chili flakes to taste.
Serve with desired toppings, and enjoy!
Tips
For the crispy tortilla strips, brush corn tortillas with a little bit of avocado oil, cut them into strips, and pan-fry them over low heat in a cast iron skillet until crispy.
Textured vegetable protein can be omitted to keep this soy-free. Start with 4 cups of water or broth and add more as needed.
Chili powder is not the same as chili flakes but a spice mix.
