Vegan Tortilla soup
Oh my deliciousness. I love tortilla soup. There are so many different versions of this soup and this one is definitely a winner. This is another recipe I adapted from the oh she glows cookbook by the blogger Angela Liddon. Seriously, that woman is a flipping genius.
Also… I am pretty much the worst at keeping up this blog. It’s been hard to find time to blog while I’m visiting Dan’s parents in the Dominican Republic. I mean… the sun is just SO warm. It feels so good to be outside!
It is 80 degrees warmer than the frozen tundra of Wisconsin. I can walk outside in my t-shirt and shorts and feel the breeze flow by and basically it’s perfect weather.
We spent the day at the beach yesterday. We swam in the ocean, built sand castles, and even got massages. Yup. Right there on the beach. We took turns laying down on the towel while a local lathered us with delicious smelling almond oil and massaged our back, shoulders, neck and arms. Pretty sure everyone saw my bum when she pulled down my swimsuit but I don’t even care because the massage felt SO good (and who hasn’t seen a bum… am I right?!!?).
Oh yeah… this post is about soup.
So if you live in a frozen tundra, this soup is great. AND it’s vegan. Yay for vegan tortilla soup! It’s just a whole bunch of goodness! Hoorah!
Even if you are blessed enough to live in a place that’s not below freezing… This soup just tastes good! I like to eat it with blue corn tortilla chips. That is the ONLY way my daughter will eat it. She refuses to use a spoon and simply dips her chip into the soup multiple times until it falls apart.
Vegan Tortilla Soup
1 tbsp olive oil
1.5 cups chopped onion
2 garlic cloves (minced)
2 bell peppers (chopped)
1 zucchini, chopped
1 cup of corn (fresh or frozen)
1/2 cup green onion, chopped
3 tbsp ground cumin
One 28-oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
2 tbsp chia seeds (optional)
1.5-2 cups cooked black beans (or beans of choice)
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to top individually
Non-Dairy Cheese for sprinkling (optional)
Chopped avocado, for garnish
Tortilla chips for topping ( I like organic blue corn)
In a large pot, Saute the onion and garlic in olive oil for 5 minutes on low/medium heat.
Add the chopped peppers, zucchini, green onions, and corn, and sauté for about 7 minutes.
Then add the crushed tomato, broth, cumin, and chia seeds and let simmer for 25 minutes.
Stir in drained and rinsed beans right before serving. Salt and pepper to taste.
Dish up into pulls and top with avocado, lime juice, green onions, and cheese!!!