Vegan Tortilla Soup
A delicious and healthy vegan tortilla soup recipe.
Equipment
- Large pot
- Sharp knife
- Strainer
- Bowls
Ingredients
- 1 medium Onions Yellow or white onion works well
- 2 cloves Garlic Minced or pressed
- 2-3 medium Tomatoes Diced or use canned diced tomatoes
- 1 (15-ounce) can Black Beans Or use 1 cup cooked black beans
- 1 (15-ounce) can Pinto Beans Or use 1 cup cooked pinto beans
- 1 teaspoon Cumin Ground cumin
- 1/2 teaspoon Chili Powder Adjust to your spice preference
- 6-8 Corn Tortillas For serving
- Vegetable Broth Homemade
- Oil For sautéing
- Lime Juice For serving
Instructions
- Gently heat oil in a large pot. Add chopped onions and garlic; cook until softened.
- Stir in your cumin and chili powder. Add the diced tomatoes, black beans, and pinto beans.
- Pour in your homemade vegetable broth.
- Bring the soup to a boil, then reduce heat to low. Let it simmer for at least 20 minutes.
- Taste the soup. Add more chili powder for extra spice, or a pinch of salt and pepper if needed. A squeeze of lime juice adds a fresh touch at the end.
- Ladle the soup into bowls. Top each bowl with your favorite tortilla chips. You can also add extra lime wedges, or some vegan sour cream or cheese for a richer taste.