Vegetarian Tortilla Soup

Serves: 6 to 8

Prep time: 30 minutes

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This flavorful vegetarian soup is great for a family supper or a crowd. It doubles easily and keeps well for a few days in the fridge.

Ingredients

Garnishes:

Preparation

Heat oil in a large soup pot and sauté onion, garlic, bell pepper and jalapeño pepper, if using, until just soft. Sprinkle with oregano and cumin. Add beans, corn, broth, tomato and chipotle. Bring to a boil, reduce heat and simmer 5 to 10 minutes.

Toss chips on top of each ladled bowl of soup. Serve garnished with fresh cilantro, shredded cheese, avocado and a squeeze of fresh lime juice.

Recipe by Marie Donadio, PCC Cooks Instructor

Source: Demonstrated at PCC's Healthy Living Fair in Edmonds, 2009.

Learn more about our recipes. View guidelines »

More about: black beans, pinto beans

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login