Description
A hearty and flavorful vegan tortilla soup loaded with vegetables and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla strips for serving
- Avocado for garnish
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add bell pepper, carrots, and zucchini; cook for 5 minutes.
- Stir in black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, topped with tortilla strips, avocado, and cilantro.
Notes
- Adjust spices according to your taste.
- Use homemade tortilla strips for extra crunch.
- This soup can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan tortilla soup, vegan soup, Mexican soup