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Vegetarian Tortilla Soup

I hope everyone had a great weekend.  I certainly did.  Sunday we actually stayed home all day and didn’t work on any major projects.  I spent some time in the kitchen working on a pumpkin chili recipe that I will share soon.  I also went on my first run since my half last weekend.  It was cool and windy but a good run.  I am determined to not slack off this winter like usual.  I plan to stick to running 3-4 times per week and really work on some core work.  3 babies does some damage to those stomach muscles :)

Today I am sharing a super simple tortilla soup recipe.  I threw all the ingredients in my Blendtec but I am going to tell you how to do it stovetop as well.  I didn’t make this one super spicy because of the kids but you can add more spice if you like.  This soup is full of flavor but not high on fat like a lot of tortilla soup recipes.

Vegetarian Tortilla Soup

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 2 cups water or vegetable broth (I used Not Chik'n broth)
  • 2 tomatoes
  • 1/2 large carrot
  • 1/2 zucchini cut in large chunks
  • 1/2 small onion
  • 3 slices red bell pepper
  • 1/4 avocado
  • 1 clove garlic
  • 2 sprigs of fresh cilantro
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • salt to taste
  • 1/2 cup corn
  • 1/2 cup black beans

Instructions

  1. If you have a high powered blender like a Blendtec or Vitamix you can just throw everything except the corn and black beans in the blender and blend on high speed for 90 seconds ( or select the soups cycle for Blendtec). Add the corn and black beans and pulse a couple times.
  2. Stovetop Directions
  3. Dice the tomatoes, onion, bell pepper, carrot, avocado and zucchini. You can leave the chunks large because you will be blending the soup.
  4. Mince the garlic.
  5. Place the broth or water in a medium saucepan. Add the veggies and the seasonings including the cilantro.
  6. Bring to boil. Reduce to simmer and simmer until veggies are tender, around 20 minutes.
  7. Blend the soup using an immersion blender or in batches in your regular blender.
  8. Add the corn and black beans. Leave whole or pulse a couple times with the blender.
  9. Garnish with tortilla strips, avocado, and cilantro.

Notes

Adapted from Blendtec

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http://www.thriftyveggiemama.com/2012/10/vegetarian-tortilla-soup/

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11 Comments

  1. Sounds great, I’ll have to give it a try this week!

    • Thank you! Let me know if you liked it!

  2. Sounds like a great recipe although I think it is supposed to read 90 seconds instead of 90 minutes… :)

    • Thank you! I fixed it! Definitely don’t blend for 90 minutes :)

  3. This looks incredible – I love chicken tortilla soup so I can only imagine this would taste fantastic.

  4. I’m always looking for a delicious vegetarian recipe. This looks factastic!

    • Thank you! Glad you stopped by.

  5. So happy to see this soup recipe. I’ve been craving lots of soup these days, for convenience & health. This looks so delicious!

  6. Made this tonight and added some “chicken”…it was amazing!

    • Great! So glad you liked it. Thanks for letting me know!

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