vegetarian tortilla soup

Another soup recipe for you 😉 Tis the season, right?!

I’ve been making this recipe for over 15 years and it’s a winter staple at this point. If you live near Seattle then you know what PCC is and I got this recipe off of their website ages ago. While it’s not the most complex or stunning soup, it is easy (always a requirement), delicious, and versatile. I usually throw whatever I have in my fridge at it and it works out beautifully. And really, it’s all about the toppings!

Recipe:

1 TBS olive oil (or eyeball it)
1 small white onion, diced
2 cloves garlic, minced
1/2 red bell pepper, diced
1/2 jalapeño pepper, minced
1 15.5 oz can black beans, rinsed
1 tomato, chopped (or used a can of crushed tomatoes)
4 cups vegetable stock or broth (32 oz)
1 TBS Oregano
1 TBS Cumin
Salt and pepper to taste
Optional: Corn (frozen or fresh) (you decide how much)

For garnish: Avocado, cilantro, tortilla strips or chips, shredded cheese (your choice of which kind), and/or sour cream.

TO MAKE:
Add onion, garlic, bell pepper, and jalapeño to dutch oven with olive oil and saute for 2-3 minutes on med-high until they’re just breaking down and onions are starting to glisten. Season with oregano, cumin, and salt. Stir it. Add rinsed black beans, tomato, corn (optional), and vegetable stock. Bring to a boil and reduce the heat to simmer for about 45 minutes. You don’t have to simmer for that long but it reduces the liquid and makes it a thicker soup which I prefer. If you like it to be more brothy then you can simmer for 10-15 minutes and serve with garnishes on top!

If you don’t want this soup to be vegetarian, add chicken! Jake almost always does.
And again, you can throw whatever you want into this. Add kale if you want it to be heartier. Add more beans if you prefer…or different types of beans. Throw in leftover veggies or things you need to cook up. It’s an easy one to do that with and it’s still so yummy.

Just don’t forget the toppings. It’s always all about the toppings.

Happy cooking!

Here’s another favorite soup recipe:

Dilly Bean Stew: https://pourtu.com/best-fall-stew/

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