250. tortilla soup.

My second attempt at making tortilla soup! This one was just as big of a hit as the first one. This recipe was great because it came together in no time and used up a bunch of the produce we had in the house. I got a CSA box this week and it had a bunch of bell peppers in it, and I just harvested four from my garden as well. We had some leftover cilantro, green onions and avocado from the tacos we made earlier in the week. Oh, and we were able to use up some of that zuchinni that my neighbor brought over as well! (Plan to make another zuchinni bread with the rest of it tomorrow!)

The recipe can be found here Yum! .


24. tortilla soup.

Tonight I made another version of tortilla soup. Last time I used the crock pot; Tonight I used the vitamix!

Basically I threw 5 roma tomatoes, 2 cloves of garlic, half a green bell pepper, chunk of onion,  a carrot, half an avocado, 1 tspn of taco seasoning, some black pepper, 1 soft corn tortilla, a vegetable bullion cube and 3 cups hot water into the vitamix. I blended it for about 6 minutes, until I saw steam coming from the top. Yes, my friends, the vitamix COOKS THE SOUP AS IT BLENDS IT.

(this would have been super yummy with a bunch of cilantro, but dj would have probably divorced me)

When it was about done, I threw in a cup of black beans, a cup of corn and some chorizo seitan and blended on low for a few seconds. We topped it with some crushed tortilla chips (donkey chips of course, they are the best!)

…and there you have it. Fresh, hot soup in under 10 minutes!

17. tortilla soup.

Tonight I tried another recipe from the Vegan Slowcooker book. I made a crock pot full of tortilla soup. It was really tasty. So tasty that milo ate three bowls of it. I definitely added my own touches to this and I think it contributed to the recipe nicely. Other than a little bowl of soup for me to have for lunch the next day, Milo and dj finished this whole crock pot off in one evening!

1 T olive oil
2 cloves garlic, minced
1 28 oz can crushed tomatoes
3 T tomato paste
2 cups vegetable broth
2 cups water
juice of 1/2 lime
1 tspn cumin
1/2 tspn chili powder
1 tspn agave or maple syrup
1/4 cup tequila (optional)
1 can black beans
1 cup frozen corn
1 to 2 cups uptons chorizo
salt and pepper to taste
avocado, chopped and tossed with lime juice for serving
Tortilla chips, crushed, for serving

The night before: heat oil and saute onion and garlic until translucent 3-5 minutes. Store in airtight container in fridge until ready to use.  Saute your chorizo and store in a seperate container.
In the morning: combine sauteed onion, tomatoes, tomato paste, water, lime juice, tequila, agave, and seasonings in slow cooker. Cook on low 6-8 hours.
Puree the soup with immersion blender. Add seitan, black beans and corn. Turn slow cooker to high and cook until warmed thoroughly. Top with avocado, tortilla chips and fresh cilantro.