Tuesday, January 29, 2013

Vegan Tortilla Soup

This lighter version of tortilla soup from Oh She Glows reminds me a lot of my Black Bean Tortilla Soup but without all the butter/cream/fat. My kids liked that it wasn't as "spicy" as my version. Guess I'm still learning how to tone things down for kidlets.

1 T. evoo
1 onion, diced
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 c. frozen corn
4 green onions, diced
3 T. cumin
28 oz. canned diced tomatoes
4 c. veggie stock
2 cans black beans, rinsed
Salt, pepper & red pepper flakes, to taste
Juice of 1 lime
Cilantro & Avocado, for garnish
Tortilla Chips

1. Saute onion & bell pepper in evoo over medium-high heat until tender. About 5 minutes.
2. Add zucchini, garlic, green onions & cook 2 minutes more.
3. Add corn, cumin, tomatoes, stock, & black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt, pepper, & red pepper flakes to taste. Turn off heat and add lime juice.

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