Incredibly Hearty Vegan Tortilla Soup
This soup warms you from the inside out. It contains no animal products, so vegans can enjoy it! The tortillas add a surprising thickness as the soup cooks, but feel free to omit them if you like a thin broth. Even though it seems like a lot of ingredients, I made this when my fridge was almost bare to make the most of the ingredients I always keep on-hand. Adjust the spices according to your taste and whatever you have in your cupboard.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1cup uncooked brown rice
- 2tablespoons vegetable oil, divided
- 2tablespoons ground cumin, divided
- 2tablespoons paprika, divided
- 1teaspoon garlic powder
- 1teaspoon chili powder
- 1teaspoon dried oregano
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- ¼teaspoon crushed red pepper, or to taste
- 2cups water
- 2medium yellow onions, diced
- 2stalks celery, diced
- 1large green bell pepper, diced
- 2teaspoons minced garlic
- 1pound frozen corn
- 1(15 ounce) can pinto beans, rinsed and drained
- 1(15 ounce) can black beans, rinsed and drained
- 1(15 ounce) can kidney beans, rinsed and drained
- 2(15 ounce) cans fire-roasted diced tomatoes with juice
- 2tablespoons ground coriander
- salt and freshly ground black pepper to taste
- 5cups vegetable broth
- 7(6 inch) corn tortillas, cut into strips
- 1small lime, zested and juiced
- coarsely crumbled tortilla chips (optional)
Instructions
Step 1
Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.Step 2
Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.Step 3
Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.Step 4
Serve hot and garnish with coarsely crumbled tortilla chips.