Vegan Tortilla Soup

 

This is one of the easiest soups to make, and it’s full of flavor and it’s a good soup to feed a large group. Many people would traditionally put chicken in this soup, but there is a variety of mean replacements that you could use. For this recipe, we’ll just be sticking with beans as the protein. Hope you enjoy this vegan version!

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins

Ingredients
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Spices:
1 tsp black pepper
1 tbsp chili powder
1 tbsp cumin
1 tbsp paprika
1 tsp cayenne pepper
½ tsp red chili flakes

2 tbsp olive oil
1 onion
2 carrots
1 bell pepper
2 jalapenos
4 garlic cloves
12-14 oz can of fire roasted tomatoes
10-12 oz salsa
2 tsp salt
1 can of pinto beans
1 can of black beans
½ cup of rice
6 cups of veggie broth
3 bay leaves
4 tortillas

cilantro chopped
Vegan cheddar (optional)

This recipe is brought to you by: Ovation Public Speaking

Steps:

1. Use a large pot or dutch oven over medium heat, and add olive oil and onion, and saute with spices for 4-5 minutes.
2. Add chopped carrots, bell pepper, garlic, and jalapeno and saute for about 5 minutes.
3. Add the roasted tomatoes, salsa, and salt and cook for 5 minutes.
4. Add the beans, veggie broth, rice, and bay leaves. Bring to a boil, and then simmer for 20 minutes.
5. While the soup is cooking, cut the tortillas into strips. Put them in a bowl and mix with olive oil, chili powder, cumin, salt, and pepper. Then put them on some aluminum foil and toast in the oven for about 10 minutes until crispy.
6. Once the soup has cooked, dish into bowls and add vegan cheddar, chopped cilantro, and tortilla strips on top.