.Veggie Loaded Tortilla Soup.
Updated: Apr 13
In my opinion, soup is one of the best vessels a home-chef can turn to for seasonal cooking. As discussed before in a previous blog post, I am working towards creating less waste in my life. Part of that transition is buying less pre-packaged and processed food and eating more fresh and seasonal food.
When you're cooking, meal-prepping, and recipe developing, it's so important to look at the ingredients you already have in your pantry and fridge before you head to the store. You'll be pleasantly surprised by how easy it is to come up with a cooking plan without having to start completely from scratch.
The idea for this soup originally started with a plan to roast the 3 poblano peppers that seemed to have taken residency in my fridge... But, I didn't get around to it when I thought I would and ended up using the ingredients I had planned to pair with them... So, I realized I needed to get creative! That’s when I saw a bag of tortilla strips in my pantry, and voila! a new recipe was born.
Here is my recipe for “Veggie Loaded Tortilla Soup"... It is packed with flavor, nutrients, and it is very simple and cost effective for meal planning.
For this recipe and many of my other recipes I like to use vegetable bouillon instead of store bought vegetable broth. I prefer to use bullion because it is less expensive, very concentrated in flavor, as well as salt. *I found that 2 bullion cubes could easily add enough flavor to 8 cups of water (which is what I used for this recipe).
There is something delightful and exciting about looking down at a bowl of soup loaded with vegetables and thinking... "Yeah, I'm going to eat ALL of that!"
So, let's get to making this delicious meal. Perfect for lunch on the go, a quick dinner at home, or anything in-between!
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.Veggie Loaded Tortilla Soup.
2-3 Poblano peppers-(seeds removed and sliced into thin strips or rings)
2 carrots-(peeled and chopped into quarters or rounds)
1/2 red onion-(3/4 diced and cooked, 3/4 diced and left raw)
4-5 cloves of garlic-(sliced)
1 cup of frozen corn
3-5 radishes cut into thin rounds (optional)
1/2 an avocado
1/2 a lime
Baking and Spices:
2-3 tablespoons of cumin
Chili powder (optional)
Salt and Pepper
2 cubes of vegetable bouillon
1 can of low sodium black beans-(rinsed)
Tortilla strips or chips
To begin add sliced poblano peppers, diced red onion, and chopped carrots to a large stock pot, or deep pot and begin to sauté on medium high heat with a tablespoon of olive oil, cumin, chili powder, pepper, and a pinch of salt.
Sauté the vegetable until the carrots are almost fork tender.
Take 2 cubes of bouillon and cut into small pieces and add them to the pot. Stir to help add seasoning into the vegetables. Turn heat to medium, medium/low.
Next add 1 cup of frozen corn and 1 can of black beans. Mix to combine all ingredients.
Add 6-8 cups of warm water. Cover with a lid and let cook for 5-8 minutes. Do not let the soup come to a boil.
When the vegetables have cooked to fork tender remove the soup from the heat and prepare to plate.
*I use two large spoons for plating. One is a slotted spoon and the other is a deep ladle. I use the slotted spoon to scoop as much of the vegetables and beans into my bowl as desired and then I use the ladle to pour in the broth.
When you have the amount of soup you crave in your bowl, top it with a handful of tortilla strips, a spoonful of avocado, a few radish pieces and a squeeze of lime juice.
*If you're a fan of spice add a drop or two of hot sauce!
Enjoy this colorful meal and share it with those you love!