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 tablespoon olive or avocado oil
- 1 14 oz can (fire-roasted) tomatoes
- 5 cups of water + 1/2 tablespoon vegan ‘no chicken’ vegetable base paste (or vegetable broth/stock)
- 4 corn tortillas
Spices
- 1 tablespoon chili powder*
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt & pepper
- Chili flakes
Preparation
Dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.
Heat 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 toppings, and enjoy.
Tips
For the crispy tortilla strips, brush corn tortillas with 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. As it soaks up some of the liquid start with 4 cups of water or broth then, and add more as needed.
