Vegan Tortilla Soup
Yield: 4 cups
Prep Time: 10 minutes
Total Time: 35 minutes
1-32 oz. container vegetable broth
1-15 oz. can diced tomatoes
1-15 oz. can black beans or 1 3/4 cup cooked black beans
4 tbsp. tomato paste
1/2 yellow onion diced
1/2 bell pepper diced (I prefer orange or red)
1 small zucchini diced
4 cloves garlic minced
1/2 jalapeño seeded and diced
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. cayenne
1/2 lime juiced
large handful cilantro chopped
salt & pepper to taste
Toppings: cilantro, avocado, lime and tortilla chips
Dice onion, bell pepper, zucchini, jalapeño, and mince garlic.
While you are dicing up your veggies place a large pot over medium heat.
Place onion into the pot and cook until soft. If you find your onions sticking add about 2-3 tbsp. of water as needed.
Add garlic, jalapeño and bell pepper cook another 3 minutes until soft and fragrant.
Add veggie broth, tomatoes, tomato paste, cumin, chili powder and cayenne. Stir together and bring to a simmer.
Simmer for about 10 minutes
Add the zucchini and black beans
Season with salt & pepper to taste.
Simmer for an additional 10 minutes until flavors have come together and zucchini is soft.
Add lime juice and cilantro and stir together.
Serve topped with avocado, more cilantro, tortilla chips and a squeeze of lime.
Note: This soup does have a nice kick to it but I do not like things too spicy. If you feen for the heat add the entire jalapeño to spice things up even more!