Hearty Vegan Tortilla Soup

Ladle up some of this hearty soup with a side of fresh baked cornbread and I am in comfort food heaven!

One of my favorite things about this tortilla soup is that I can alter the recipe according to what I have on hand. Its the perfect recipe to use up lots of veggies before they spoil!

Also, my husband and toddler gobble this up! And who am I fooling? Its always a victory for me when my two-year-old eats my cooking without complaint….lol.

I stumbled upon this vegan tortilla soup recipe a year ago and I knew immediately that I had to give it a shot. Over the past year I’ve made this tortilla soup more than a dozen times and made a few alterations over time.

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Hearty Vegan Tortilla Soup        Serves 6

Total Time – 45 min (prep – 10 min; cook – 35 min)

  • 1 Tbs coconut oil
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 1 green pepper, chopped
  • 1 zucchini, chopped
  • 1 C corn (frozen or canned)
  • 5-6 green onions, sliced
  • 1 (28oz) can crushed tomatoes
  • 3 C vegetable broth
  • 3 Tbs cumin
  • 2 Tbs flaxseed meal OR chia seeds (chia seeds will add more texture to soup)
  • 1 (15oz) can black beans, drained and rinsed
  • salt and pepper to taste
  • 1 avocado, chopped (for topping)
  • 1 lime (for topping)
  1. Heat oil in a stock pot over medium heat. Add onion and garlic and saute for about 5 minutes, or until fragrant.
  2. Add green pepper, zucchini, corn, and green onions; cook 5-8 minutes until veggies begin to soften.
  3. Stir in crushed tomatoes, vegetable broth, cumin, and flaxseed meal. Bring to a gentle simmer and cook for 25 minutes. Reduce heat and add black beans, salt, and pepper.
  4. Serve with avocado and a squeeze of fresh lime juice.
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