It has been a cold and rainy few days here (although today feels very balmy for late October!), so I thought I’d share a great vegan soup recipe a dear friend passed along a few years ago. I love how this soup is chock-full of veggies, but also has a depth of flavor that is sometimes harder to cultivate in a vegan soup. Like most of my soup recipes, you can edit the amount of veggies and variety of toppings (feel free to come up with some new ones and pass on your favorites!) and for those of you who aren’t actually vegan, we like a little bit of cheese sprinkled over the top. I tend to serve this soup with cornbread baked in a cast-iron skillet and straight out of the oven.
Vegan Tortilla Soup
Adapted from Oh She Glows
1 T extra virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
1/2 c frozen yellow corn
1/2 c green onion, chopped
1 jalapeño, seeds removed and diced
3 T cumin
1 can no salt added, diced tomatoes
2 c vegetable broth
2 T chia seeds
1 can no salt added kidney beans
salt and pepper to taste
4-5 6″ round corn tortillas
cheddar cheese (if not making this a truly vegan meal)
In a 3-5 qt. soup pot, heat your olive oil. Add onion, garlic and bell pepper and sauté until just tender. Add zucchini through cumin and heat through. Add tomatoes through kidney beans and bring to a boil. Reduce heat and let simmer for 25-30 minutes.
Meanwhile, using a pizza cutter, cut your tortillas into 1/4″ strips. Place on baking sheet and spray with cooking spray on both sides. Broil in oven for 1-3 minutes depending on the intensity of your broiler and how crispy your like your tortillas.
Taste soup and season with salt and pepper. Serve with tortillas, avocado and cheese.