– **Title**: Vegetarian Tortilla Soup
– **Ingredients**:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 zucchini, diced
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes (14.5 ounces)
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 lime, juiced
– 1/4 cup fresh cilantro, chopped
– Tortilla strips (for garnish)
– Avocado, diced (for garnish)
– Crumbled feta or queso fresco (optional for garnish)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, red and green bell peppers, and zucchini. Cook for another 5-7 minutes, until the vegetables begin to soften.
3. Add the corn, black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
5. Stir in the lime juice and fresh cilantro just before serving.
6. To serve, ladle the soup into bowls and top with tortilla strips, diced avocado, and feta or queso fresco if desired. Enjoy!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its rich flavor. If you need a substitute, avocado oil or coconut oil works well too. Avoid oils with strong flavors like sesame oil, as they can overpower the soup.
Beans: Black beans are perfect for protein and texture. If you can’t find them, kidney beans or pinto beans are great alternatives. You can also use cooked lentils for a different take!
Vegetable Broth: Homemade broth adds depth, but store-bought is just fine. For a lower-sodium option, choose low-sodium vegetable broth, or use water if you prefer a lighter flavor. Just adjust seasoning later!
Spices: Chili powder, cumin, and smoked paprika give the soup its personality. If you want to change it up, try cayenne pepper for heat or oregano for a different herbal flavor.
Fresh Ingredients: Fresh cilantro and lime juice brighten the dish. If you’re not a fan of cilantro, parsley or green onions are excellent substitutes. And if you don’t have lime juice, lemon juice will do in a pinch!
How Do I Make Sure My Vegetables are Perfectly Cooked?
Cooking the vegetables just right is crucial for a tasty soup. Overcooked veggies can get mushy, while undercooked ones can be too crunchy. Here’s how to get it just right:
- Start with a medium heat to gently sauté onions until soft – about 4-5 minutes. This builds a great base flavor.
- Add harder vegetables first, like carrots and bell peppers. Cook them for about 5-7 minutes until they start to soften.
- Only add softer vegetables like zucchini later, to ensure they remain a little firm and maintain their texture.
How to Make Vegetarian Tortilla Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 2 medium carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa (optional for added protein)
- Juice of 1 lime
For Garnishing:
- Fresh cilantro, chopped
- Tortilla strips
- Avocado, diced
- Red onion, diced
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 minutes to cook, making a total of about 45 minutes. It’s a quick and hearty dish that’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 4-5 minutes until the onion is softened. Then, add the minced garlic and cook for another minute, stirring occasionally to prevent burning.
2. Add More Veggies:
Now, toss in the bell pepper, carrots, and zucchini. Stir everything together and let it cook for about 5-7 minutes. You want the veggies to become tender but still retain some crunch.
3. Incorporate the Main Ingredients:
Next, stir in the black beans, corn, diced tomatoes with their juice, and the vegetable broth. Then, add the chili powder, cumin, smoked paprika, salt, and pepper. Bring the entire mixture to a boil over high heat.
4. Simmer for Flavor:
Once boiling, lower the heat and let it simmer for about 20 minutes. This step is important as it allows all the flavors to blend beautifully together.
5. Add Quinoa (Optional):
If you’re including quinoa for extra protein, stir it in now and let the soup simmer for an additional 5 minutes. This will help to warm the quinoa through.
6. Finish with Lime Juice:
Remove the pot from heat and add the fresh lime juice. Stir everything together, and you’re ready to serve!
7. Garnish and Serve:
Dish the soup into bowls and top with fresh cilantro, tortilla strips, diced avocado, and a sprinkle of red onion. Enjoy your warm and hearty vegetarian tortilla soup!
Can I Make This Tortilla Soup Ahead of Time?
Absolutely! You can prepare this soup in advance and store it in the refrigerator for up to 3 days. For best results, add the quinoa fresh when reheating to prevent it from getting mushy. Simply reheat on the stove over low heat, stirring occasionally.
What Can I Substitute for Quinoa?
If you prefer not to use quinoa or don’t have it on hand, you can substitute it with any cooked grain such as brown rice, farro, or even couscous. Just make sure that it’s cooked separately before adding it to the soup to keep the textures intact!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. To freeze, let it cool completely, then portion it out into freezer-safe containers. When ready to eat, thaw in the fridge overnight and reheat on the stove.
Can I Add Other Vegetables?
Definitely! This recipe is very flexible when it comes to vegetables. Feel free to add ingredients like corn, peas, or sweet potatoes, depending on what you have on hand. Just make sure to adjust cooking times based on the vegetables you choose.
