Vegetarian Tortilla Soup
Thursday, April 4, 2019
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A hearty, quick and delicious tortilla soup made from scratch. In case you can't find dried chili peppers or hominy at the store, I've provided substitution suggestions in the recipe below.
Ingredients
Vegetarian, Gluten free
∙ Serves 2-4
Produce
1 Avocado
1 14-ounce can Black beans
1 Chili pepper or 1 poblano pepper, dried smoked
1 handful Cilantro, leaves
1 14-ounce can Hominy
1 Jalapenos, medium
1 Lime
2 Radishes
1 White onion, medium
Canned Goods
32 oz Vegetable stock
Condiments
1 14-ounce can Tomatoes or chunky tomato sauce
Baking & Spices
1 Sea salt
Oils & Vinegars
1 Olive oil
Nuts & Seeds
1 tsp Cumin, ground
Bread & Baked Goods
6 Corn tortillas (6-inch
Dairy
2 oz Queso fresco or feta cheese
Ingredients
Vegetarian, Gluten free
∙ Serves 2-4
Produce
1 Avocado
1 14-ounce can Black beans
1 Chili pepper or 1 poblano pepper, dried smoked
1 handful Cilantro, leaves
1 14-ounce can Hominy
1 Jalapenos, medium
1 Lime
2 Radishes
1 White onion, medium
Canned Goods
32 oz Vegetable stock
Condiments
1 14-ounce can Tomatoes or chunky tomato sauce
Baking & Spices
1 Sea salt
Oils & Vinegars
1 Olive oil
Nuts & Seeds
1 tsp Cumin, ground
Bread & Baked Goods
6 Corn tortillas (6-inch
Dairy
2 oz Queso fresco or feta cheese