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RECIPE
16 INGREDIENTS4 STEPS25MIN

Vegan Black Bean Tortilla Soup

5.0
2 Ratings
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If you're vegan and in a hurry, or just want something plain and simple to throw together, then try this filling and absolutely delicious Vegan Black Bean Tortilla Soup!
25MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 1/2 Tbsp
Coconut Oil
1
Shallot , sliced
1 cup
Celery , roughly chopped
1 cup
Red Bell Peppers , roughly chopped
4 1/2 cups
Vegetable Stock
1 Tbsp
Ground Cumin
1/2 Tbsp
Chili Powder
1 can
(14 oz)
Diced Tomatoes
2 cans
(14 oz)
Black Beans , rinsed, drained
1/2 cup
Carrots , shredded
1/2 Tbsp
1 Tbsp
Coarse Black Pepper
1 Tbsp
Garlic , minced
2 cups
to taste

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Nutrition Per Serving

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CALORIES
411
FAT
10.4 g
PROTEIN
16.8 g
CARBS
66.5 g

Cooking Instructions

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Step 1
Into a pot over high heat, add Coconut Oil (2 1/2 tablespoon). Once hot, add Shallot (1), Celery (1 cup), and Red Bell Pepper (1 cup). Cook for 3-4 minutes.
Step 2
Add Vegetable Stock (4 1/2 cup), Ground Cumin (2 1/2 teaspoon), Chili Powder (2 teaspoon), Diced Tomatoes (1 can), Black Beans (2 can), Carrot (1/2 cup), Kosher Salt (2 teaspoon), Coarse Black Pepper (1 tablespoon), and Garlic (1 tablespoon). Stir to combine, then bring mixture to a boil.
Step 3
Add Frozen Corn (2 cup). Cover, lower heat to medium, and cook for 15 minutes.
Step 4
Top soup with Tortilla Strips (to taste) and Fresh Cilantro (to taste) right before serving.

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Nutrition Per Serving
Calories
411
% Daily Value*
Fat
10.4 g
13%
Saturated Fat
7.6 g
38%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
66.5 g
24%
Fiber
19.4 g
69%
Sugars
13.0 g
--
Protein
16.8 g
34%
Sodium
2281.9 mg
99%
Vitamin D
--
--
Calcium
124.2 mg
10%
Iron
5.6 mg
31%
Potassium
1318.7 mg
28%
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