Description
This one pot vegan tortilla soup is made with red lentils, black beans, fire roasted tomatoes, corn, and fresh spices. It’s hearty, flavorful, and perfect for a cozy meal.
Ingredients
- 1 yellow onion, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, diced
- 1 tablespoon tomato paste
- 2 cans fire roasted crushed tomatoes (15 oz each)
- 3/4 cup red lentils
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1/3 cup cashew cream
- 3–4 cups vegetable broth (low sodium)
- 2 teaspoons chili powder
- 2 1/2 teaspoons cumin
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 tablespoon lime juice
- Tortilla strips (for serving)
- 1 avocado (for serving)
- 1 lime, juiced (for serving)
- 1/2 cup chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes.
- Add garlic, bell pepper, and jalapeño. Cook for 3 more minutes.
- Stir in tomato paste and cook for 2 minutes.
- Add fire roasted tomatoes, lentils, black beans, corn, spices, sugar, salt, and vegetable broth.
- Bring to a boil, then reduce heat and simmer covered for 20–25 minutes, stirring occasionally.
- Check lentils for doneness and cook longer if needed.
- Blend 2 cups of soup until smooth and return to pot.
- Stir in lime juice and adjust seasoning or thickness as needed.
- Serve topped with tortilla strips, avocado, cilantro, and fresh lime juice.
Notes
- Cashew cream can be replaced with coconut cream if needed.
- You can use diced fire roasted tomatoes if crushed are not available.
- Adjust broth amount for desired thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican