We love a variety of soups because they are simple to prepare, everything can be cooked in one pot and can easily feed many hungry bellies! A few ingredients can be stretched a long way!
This tortilla soup is a great way to use up some leftover veggies and can easily be made with meat like chicken or ground meat or vegetarian as we have made it. You can adjust the seasonings to make this soup spicy or leave it mild as we have done. You can add a variety of toppings or eat it as is. It is easy, versatile and delicious to enjoy on any chilly day!
Let’s get started!
First, saute onion, garlic, celery and carrot together with salt, pepper, a splash of oil and a splash of water.
Once onion is tender, add spices like taco seasoning, tex-mex seasoning, chili powder and chipotle seasoning.
Add beans, corn and tomato paste.
Add vegetable broth and water. Cook 25 minutes.
Add red pepper and celery leaves, cilantro or parsley. I often use the leaves from celery stalks much like parsley – it adds a freshness that I enjoy. It is great added to salads as well!
Cook 10 minutes.
This vegetable soup is hearty with the beans and all those yummy veggies! You can add cooked chicken if you like, quinoa or even rice or pasta to this yummy soup!
To serve, sprinkle bowl of soup with chopped tomatoes, crushed tortilla chips (or tortillas baked in the oven then broken into pieces) along with shredded cheese (or dairy free cheese) and yogurt (sour cream or dairy-free yogurt) along with a sprinkle of dried parsley.
We also ate our soup with some Irish Soda Bread – get the recipe here: https://www.ourcityhomestead.com/quick-irish-soda-bread/
Vegetable Tortilla Soup
1 onion, chopped
1 tsp minced garlic
1 celery stalk, chopped
2 carrots, diced
1/2 tsp salt
fresh cracked pepper
1 tsp seasoning of choice – taco or tex-mex seasoning, chipotle or cumin-chili powder
3 cups water
3 cups vegetable stock/broth
2 tbsp tomato paste
2/3 cup corn
1 can black beans
1 red bell pepper, chopped
fresh celery leaves, cilantro or parsley, roughly chopped
pinch cayenne or jalapeno pepper, finely chopped – optional
toppings: chopped tomato, crushed tortilla chips, plain yogurt of choice, shredded cheese, green onion, dried parsley, salsa, avocado and so on
Saute onion, garlic, celery and carrot together in a splash of oil and water. Once onion is tender, add corn, beans, seasonings, water, broth and tomato paste. Cook 20 minutes. Add fresh celery leaves or cilantro and bell pepper to soup and cook 10 minutes longer. Serve soup with toppings.
enjoy from Our City Homestead to yours