Easy 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, use a nonstick pot or substitute with veggie broth). Add the onion and sauté for 5 minutes.
Add garlic, bell pepper, oregano, cumin, salt and pepper. Sauté for 5 more minutes. Add crushed tomatoes, beans, corn, jalapeño, adobo sauce and broth. Stir together and bring to a boil. Simmer for 20 minutes. Remove bay leaf.
Cut corn tortillas into strips. Toast them in a toaster oven or brush with oil and salt and bake in an oven at 400 degrees for 8 minutes, turning halfway.
Tips
Finish with your favorite toppings such as avocado and tortilla strips, or add lime juice and chopped cilantro.
