Vegan Tortilla Soup
A lively and hearty vegan soup made with red lentils, black beans, and corn, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup red lentils Rinsed and drained
- 1 can black beans, drained and rinsed
- 1 can fire roasted tomatoes
- 1 cup corn Can be frozen or canned
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil For sautéing
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- to garnish fresh cilantro
- for serving tortilla chips
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
Cooking
- Add the red lentils, black beans, fire roasted tomatoes, corn, and vegetable broth.
- Sprinkle in the cumin and chili powder, and season with salt and pepper.
- Stir everything together and bring the mixture to a gentle boil.
- Reduce heat to low and let it simmer, covered with a slight gap for steam, for 25-30 minutes until lentils are tender.
- Taste and adjust seasonings as necessary.
Serving
- Ladle soup into bowls, garnishing each with fresh cilantro.
- Serve with a handful of tortilla chips.
Notes
For a thicker soup, blend part of it after cooking. Store leftovers in an airtight container for 4-5 days in the fridge or freeze without tortilla chips.