Monday, February 20, 2017

Vegan Tortilla Soup

Recipe adapted from Thug Kitchen

I feel like it's been weeks since I've had a normal enough weekend/week to justify cooking, and to be fair, I'm actually not sure if this soup is going to get eaten.  What I am sure of is that it's delicious, and because it's vegan, will freeze beautifully.  The recipe is from Thug Kitchen, with a few shifts due to personal preferences.  It's a piece of cake, but the flavor is insanely delicious, and with almost no weird ingredients.  Cause really, who knows where liquid smoke exists in the grocery store!?

Ingredients //

2 small/1 large onions
4 carrots
1 or 2 jalapeños (I did 2, the soup is spicy without being overwhelming, but I like it hot)
4 cloves garlic
2.5 teaspoons cumin, oregano and chili powder
14.5 ounces diced tomatoes
1 small can tomato paste
4 cups vegetable broth
1/2 lime worth of juice
6 small corn tortillas
1 can black beans
Olive oil and salt

Instructions // 

1 // Chop the onion, carrots, jalapeño and garlic up real small

2 // Saute the onion in olive oil over medium for 2 ish minutes, add the carrots and cook for 3 more minutes, then add the jalapeño, garlic and spices and cook for 30 seconds or so

3 // Add the tomatoes and tomato paste, then the broth. Stir and bring to a simmer

4 // Add the tortilla bits (diced up real little) and lime juice, then let the soup simmer for about 10 minutes

5 // Either use the immersion blender or regular blender to smooth the whole thing out (bought an immersion blender mid-recipe cause gosh darn is it a huge pain in the butt using the magic bullet for this)

6 // Add the can of black beans to the soup once it's blended

7 // Serve with cilantro/avocado/quesadilla/whatever your sweet heart desires

PS I bet corn would be dope in this.  I am regretting the choice to exclude it. Rookie mistake.

Serves 4
Calories per serving // 324
Total fat // 9g
Sodium // 505 mg (depends on broth/beans/tomatoes)
Potassium // 840 mg
Fiber // 13g
Sugars // 12g
Protein // 10G

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