Raise your hand if you feel personally victimized by winter of 2017/2018.
The positive side to it is that it’s mid-April, and a nice hot soup is still on the menu! This vegan tortilla soup is so good. You can even freeze the leftovers so that when cooler temperatures roll back around in 6 months you’ve got dinner suited for the weather 🙂
My grandma doesn’t really eat meat so when I visit her I try to cook meals for us that will work for both. I’m not vegan (or even vegetarian for that matter), so this forces me to get creative with my cooking which I really appreciate! I didn’t expect to feel so satisfied with this soup, but I was positively surprised. The flavor is so good, and it’s really filling due to all the protein from the beans and lentils.
This can be done on the stove top as well as the crockpot. I almost ALWAYS go for the crockpot because why would you not? Your food cooks itself and you go on and live your life! WIN.
- 14.5 oz black beans
- 14.5 oz pinto beans
- 1 can whole kernel corn (I go with a smaller size, but you can also use a 14.5 oz)
- 1 small can tomato sauce
- 1 tbsp tomato paste
- 1 cup lentils (red or brown)
- 1 cup diced white onion
- 1 cup salsa verde
- 16 oz vegetable or chicken broth
- 1 tbsp cayenne pepper
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp garlic powder
- salt and pepper to taste
- 1c soy/almond milk, or can use 1/2 c heavy cream or whole milk (optional, but makes it non-vegan)
Put all ingredients in your crockpot except for the milk/cream. Cook on high for 4-6 hours, or low for 7-8 hours.
Top with cilantro, pico de gallo and red onion. I also add shredded cheese and sour cream to mine because again… not vegan 🙂 This recipe is great because it really works for all diet types!
Let me know if you make it and what you think!