This vegan tortilla soup tastes just like the classic, but is made with red lentils to keep it vegetarian! Ingredients. 5 from 18 votes. 1/2 white or yellow onion (diced) 3 cloves garlic (minced) 1/2 red or orange pepper (diced) 1 1/2 tsp cumin. Yep! Use freshly shredded cheddar cheese from a block, rather than pre-shredded cheese. Next, add the diced tomatoes, tomato paste, all condiments, the vegetable broth, … Add the spices from the … These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove. Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. Season with salt/pepper to taste. For maximum flavor, the soup is spiced with chili powder, cumin, cayenne pepper, and sea salt. Ingredient Checklist. Stir in the cooked rice and serve warm with optional toppings. In large saucepan, heat oil over medium-high heat. Stir and break up the refried beans as much as possible. It’s rich and creamy, but doesn’t make you feel heavy. https://www.instapottinwithpoonam.com/vegetarian-tortilla-soup Tips to make vegetarian tortilla soup. 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa) 4 cups vegetable stock (DIY or store-bought) 1. Add the tomatoes, beans, zucchini, jalapeno (if using), and corn. 1 tsp chili powder. 2 teaspoons 2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided. Simmer for about 20 minutes or until all the vegetables are tender (I typically check the zucchini to see when it's done). This tasty tortilla soup features fragrant sautéed onion and garlic with a base of canned black beans and tomatoes, store bought veggie broth, tender sweet potato, and salsa. You can easily make this vegan tortilla soup in one pot on the stovetop. It helps to finely chop the onions, green peppers and jalapeños so that they all cook consistently, but also so that they dissolve well into the soup without any large chunks. Pre-shredded cheese contains anti-caking agents, which can prevent it from melting smoothly. 1 medium white onion, sliced 1/4 inch thick. Simmer for 15 minutes, uncovered. Cover and cook on LOW for 6-8 hours. With lots of fresh flavor from herbs and spices and homemade cashew cream, this recipe is sure to be a hit with all types of eaters. This gives the soup lots of texture. 2 Tbsp avocado or coconut oil. Slow Cooker Method: Combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning in the crockpot. First, chop the onion, garlic, jalapeño and sauté everything in a large pot over medium heat. Finely chop the vegetables. 2. Tips for Making Vegetarian Tortilla Soup. 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