By Kat T
Vegan tortilla soup
8 steps
Prep:15minCook:30min
Love meal prepping this when I have a large crowd because it’s gluten free, dairy free & meat free so you don’t have to worry about anyones dietary needs!
Everyone gets to add in extra spice if wanted & load on their own toppings!
Updated at: Thu, 17 Aug 2023 05:37:38 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories207.4 kcal (10%)
Total Fat1.3 g (2%)
Carbs37.4 g (14%)
Sugars6.1 g (7%)
Protein13.3 g (27%)
Sodium765.6 mg (38%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2Garlic
minced
1Onion
sm, chopped
2Carrots
chopped
2Celery
chopped
14 ozTomatoes
crushed
½ cupfrozen Corn
2 cupsStock
veggie or chicken
¾ cupLentils
rinsed
1can Black beans
drained & rinsed
1 TbsCumin
less if you don’t love it
1 tspChili powder
½ tspGarlic salt
½ tspsweet paprika
mild, or cayenne, hot
2 Tbsjalapeño brine
optional
½ tsppepper
Salt
if needed
Instructions
Step 1
Prep & chop veggies
Step 2
- Sauté onion, celery, carrots 3-4 min
Step 3
- Add Garlic, spices, stock, tomatoes, beans & lentils
Step 4
- Put lid on & set pot to 15 min on high pressure
Step 5
- Release pressure
Step 6
- Purée 3/4 the mixture (optional)
Step 7
- Add frozen corn
Step 8
- Serve with your favorite toppings: tortilla, jalapeño, avocado, cilantro, onion, hot sauce, cheese, sour cream.
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