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Easy Tortilla Soup {Vegan}
Author
Veg Life Staff
Ingredients
FOR THE SOUP:
1
Tbl Vegetable Oil
1
Onion
large diced
1
Garlic Clove
minced
1/4
Red Pepper
large diced
1/2
tsp
Chili Powder
or more to taste
1
C
Chunky Salsa
mild, medium or hot
16
oz
. Vegetable Stock
I prefer low sodium
2
Tbl Sugar
15
oz
. Black Beans
low sodium
1
C
Corn
I used frozen and defrosted sweet corn
Salt and Pepper
to taste
*
FOR TOPPING:
Vegan Sour Cream - OR Canned Coconut Milk - OR Homemade Cashew Cream
Fresh Parsley
or Cilantro
Tortilla Strips
Instructions
In a large stock pot over medium heat, add the oil and onion.
Once the onions begin to soften, add the garlic, red pepper and a pinch of salt.
Saute until the onions are translucent.
Add chili powder, salsa, vegetable stock and sugar.
Bring the soup to a low boil, then add the black beans and corn.
Reduce the heat and cover...leaving the lid just slightly ajar.
Simmer for at 30-60 minutes. The soup should be slightly thickened.
Top with vegan sour cream (you could also use canned coconut milk or homemade cashew cream), parsley and of course, tortilla strips.
This recipe serves 6 cups or about 4 generous bowls.