Slow Cooker Vegan Tortilla Soup (from What Vegan Kids Eat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 (15 ounce) can whole peeled tomatoes, mashed1 (10 ounce) can enchilada sauce1 medium onion, chopped1 (4 ounce) can chopped green chile peppers2 cloves garlic, minced1 teaspoon cumin1 teaspoon chili powder1 teaspoon salt1/4 teaspoon black pepper1 bay leaf1 (10 ounce) package frozen corn1 tablespoon chopped cilantro1 14.5 oz can Pinto Beans1 14.5 oz can Black Beans1-2 C veggie broth1-2 C water
Combine all ingredients into a Ziploc bag. Freeze.
Thaw enough to get out of the bag and put into a slow cooker add 2 cups water and the broth. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Serve with:
Tortilla chips
Or, for tortillas:
Preheat oven to 400F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Serving Size: Makes about 12 1-cup servings.
Thaw enough to get out of the bag and put into a slow cooker add 2 cups water and the broth. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Serve with:
Tortilla chips
Or, for tortillas:
Preheat oven to 400F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Serving Size: Makes about 12 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 120.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 523.1 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 6.0 g
- Protein: 5.6 g
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