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Vegan Tortilla Soup

Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish.

Ingreadient:

    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 4 garlic cloves, minced
    • 1 jalapeno pepper, seeded and chopped
    • 8 cups vegetable broth
    • 1 cup quinoa, rinsed
    • 2 teaspoons chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 can (15 ounces) black beans, rinsed and drained
    • 3 medium tomatoes, chopped
    • 1 cup fresh or frozen corn
    • 1/3 cup minced fresh cilantro
    • Optional ingredients: Cubed avocado, lime wedges and additional chopped cilantro

Directions :

    1. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.

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