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Servings:

Vegan Black Bean Tortilla Soup

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!

Total Time

25min

5.0

3 Ratings

Author: Cooking with Tovia

Servings:

Ingredients

•

8 tsp

Coconut Oil

•

Shallot , sliced

•

1 cup

Celery , roughly chopped

•

1 cup

Red Bell Peppers , roughly chopped

•

4 1/2 cups

Vegetable Stock

•

2 tsp

Ground Cumin

•

2 tsp

Chili Powder

•

1 can
(14 oz)

Diced Tomatoes

•

2 cans
(14 oz)

Black Beans , rinsed, drained

•

1/2 cup

Carrots , shredded

•

2 tsp

Kosher Salt

•

1 Tbsp

Coarse Black Pepper

•

1 Tbsp

Garlic , minced

•

2 cups

Frozen Corn Kernels

•

to taste

Tortilla Strips

•

to taste

Fresh Cilantro

Cooking Instructions

Into a pot over high heat, add Coconut Oil (8 tsp) . Once hot, add Shallot (1) , Celery (1 cup) , and Red Bell Peppers (1 cup) . Cook for 3-4 minutes.

Add Vegetable Stock (4 1/2 cups) , Ground Cumin (2 tsp) , Chili Powder (2 tsp) , Diced Tomatoes (1 can) , Black Beans (2 cans) , Carrots (1/2 cup) , Kosher Salt (2 tsp) , Coarse Black Pepper (1 Tbsp) , and Garlic (1 Tbsp) . Stir to combine, then bring mixture to a boil.

Add Frozen Corn Kernels (2 cups) . Cover, lower heat to medium, and cook for 15 minutes.

Top soup with Tortilla Strips (to taste) and Fresh Cilantro (to taste) right before serving.

Nutrition Per Serving

CALORIES

387

FAT

9.9 g

PROTEIN

15.6 g

CARBS

61.5 g