Description
This one pot vegan tortilla soup is made with red lentils, black beans, fire roasted tomatoes, corn and lots of fresh spices! It’s incredibly easy to make and the perfect hearty soup for a chilly day.
Ingredients
- 1 yellow onion
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 jalapeno, seeds removed for less spice
- 1 red bell pepper
- 1 tablespoon tomato paste
- 2 (15 ounce) cans fire roasted crushed tomatoes
- 3/4 cup red lentils
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1/3 cup cashew cream
- 3–4 cups low sodium vegetable broth
- 2 teaspoons chili powder
- 2 1/2 teaspoons cumin
- 1 tablespoon brown or coconut sugar
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon lime juice
- 1 cup tortilla strips
- 1 avocado
- 1 lime, juiced
- 1/2 cup chopped cilantro
Instructions
- In a large pot or Dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.
- Add the minced garlic, diced bell pepper, and diced jalapeno. Saute for about 3 minutes.
- Add the tomato paste and saute for another 2 minutes.
- Add all remaining ingredients except the lime juice.
- Stir well to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
- Check that the lentils are fully cooked. Simmer 5–10 minutes longer if needed.
- Transfer about 2 cups of soup to a blender and blend until smooth.
- Return blended soup to the pot and stir well.
- Stir in the lime juice and adjust seasoning or broth as desired.
- Serve topped with tortilla strips, avocado, cilantro, fresh lime juice, and vegan sour cream if desired.
Notes
- You can use coconut cream in place of the cashew cream if preferred.
- You can use one 28-ounce can of fire roasted tomatoes instead of two 15-ounce cans.
- If you can’t find crushed fire roasted tomatoes, use diced or chopped fire roasted tomatoes and pulse them in a blender before adding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American