Vegan Tortilla Soup — Oh She Glows
Being a gardener in August is a wonderful thing. Even for a Former Black Thumb! [Can I call myself a Former Black Thumb if I still kill indoor plants? I guess that is debatable…] I now have enough organic kale
Ingredients
- 1 tbsp olive oil
- 1.5 cups chopped onion
- 2 garlic cloves, minced
- 2 bell peppers, chopped
- 1 zucchini, chopped
- 1 ear fresh corn
- 1/2 cup green onion, chopped
- 3 tbsp ground cumin
- One 28-oz can crushed tomatoes
- 1 can chopped green chili peppers, drained (optional)
- 3 cups vegetable broth
- 2 tbsp chia seeds (optional)
- 1.5-2 cups cooked black beans (or beans of choice)
- salt & pepper & crushed red chili pepper, to taste
- Fresh lime juice, to garnish on top
- Non-Dairy Cheese (I use Daiya cheese), for sprinkling
- Chopped avocado, for garnish
- Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)
Preparation