vegan tortilla soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 109.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 133.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.0 g
View full nutritional breakdown of vegan tortilla soup calories by ingredient
Introduction
simple plain no fat simple plain no fatNumber of Servings: 10
Ingredients
-
1 onion
1 yellow or orange bell pepper (or your favorite color)
2 large cloves of garlic (through garlic press)
1 anaheim pepper (roasted)
3 T cumin
3 nice tomatoes (put in boiling water 3mins then take off skin and dice)
2 cups frozen corn
5 tsp better than boullion vegetable base (or home made vegetale broth)
7 cups water
Tips
Top it with salsa, avocados, your choice of toppings.
This recipe is based off of "Vegetarian Tortilla Soup" by DSYLVAN on allrecipes.com -- although this recipe is changed a bit.
Directions
saute' onions and peppers and garlic in hot pan. After translucent, add a little water. Keep cooking. Meanwhile roast the anaheim pepper and also in a boililng pot of water put the tomatoes for about 3 mins to get their skni off. Dice the tomatoes and pepper and place them in the pot with everything except not the tortillas. Cook for about 20-30 mins. Meanwhile, take the Mission Corn Tortillas and cut them into little triangles. Put them in the oven and salt them to your taste. Keep a close watch while you broil them so you don't burn them. Turn them over. Now it's time to ladel the soup on your tortillas... Yum!
Serving Size: Makes approximately 10 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TRUNORTH.
Serving Size: Makes approximately 10 1 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TRUNORTH.