Saturday, March 2, 2013

Vegan Tortilla Soup (Mexican Fiesta Soup)

Tortilla Soup is a wonderfully warming soup - the addition of beans makes it healthy, hearty, and tasty!  This soup has everything you need to make it a one-pot meal: protein from the beans, tortillas providing the carbs, and the abundant veggies and herbs providing everything else :-). The toppings make it extra-special - we love the hot soup with the various soft, cool, and crunchy toppings!

Have an easy Tortilla soup Party - simply set out the soup surrounded with all the toppings suggested below (plus other ones you like). Let everyone help themselves for a no stress, no fuss, fun event! Ole!!

This soup may be made a couple of days ahead and any extra may be frozen. 

8 - 10 Servings

Ingredients:

2 cup dry Pinto beans, cooked (see Beans for cooking info)
2 Tbsp Olive Oil
1 large Red Onion, diced
2 ribs Celery, thinly sliced
1 medium Carrot, cut into small dice
2 cloves fresh Garlic
1 - 2 green Jalapeno or Serrano Chiles, minced
2 tsp Sea Salt
4 medium Tomatoes, diced
2 cups Corn Kernels, fresh or frozen
2 Zucchini or Mexican squash, diced
1 Tbsp Fresh or 1 tsp dry Oregano
1 Tbsp ground Cumin seeds (optional)
1 - 2 tsp Smoky Paprika (optional)
2 - 4 Corn Torillas, torn into small pieces
1 small bunch fresh Cilantro, chopped

Suggested Toppings:

6 Corn Tortillas, warmed and cut into small pieces
2 ripe Avocados, diced
Green onions/Red Onions, thinly sliced/chopped
Red Radish slices
Romaine Lettuce, chopped
Cilantro, finely chopped
Jalapeño or Serrano Chiles, finely chopped
Lime wedges
Tortilla chips and Salsa

Method:

Pick over the beans, wash well, soak overnight and cook in fresh water to cover until soft with the chile and oregano sprigs. Alternately use a pressure cooker to make quick work of cooking the beans. Remove and discard the chile and herb sprigs.  The beans can be cooked and chilled or frozen until ready to use.

Heat the oil in a large soup pot and cook the celery, onions, garlic, chiles, and the carrots with a couple of pinches of the salt until the onion is translucent.

Add the tomatoes and the beans with their cooking liquid. Add hot water if necessary to get the right consistency.

Simmer the soup gently for about 20 to 30 minutes stirring occasionally.

Stir in the corn, zucchini, paprika, cumin, oregano and salt to taste; simmer further for another 10 minutes.

When the veggies are tender, stir in the torn tortilla pieces and turn off the heat.

Stir in cilantro. 

Set out the soup and the toppings you are offering.  Let the diners serve themselves.   Have a party!  Enjoy!!

Buen Provecho!

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