Spicy Vegan Tortilla Soup

From Michael Slaboch

[Ed: Michael posted a prettier photo of his (very tasty) soup on his own blog, here. Gotta love a vegan soup with optional cheese.]

Ingredients

2 tablespons canola oil

1 red pepper, seeded and chopped

1 green pepper, seeded and chopped

1 red onion, chopped and finely diced

2 cloves garlic. minced

2 tablespoons fresh oregano (or 2 teaspoons dried)

1 tablespoon cumin

1 tablespoon chili powder

2 jalapeno peppers, seeded and chopped

3 fresh tomatoes or 1 cup diced canned tomatoes with juice

4 cup cold water

juice from 1 fresh squeezed lime

1 can black beans, drained and rinsed

2 cups fresh or frozen corn kernels

fresh cilantro, chopped

fresh tortilla chips, crushed

grated monterey jack cheese

kosher salt

Preparation

Heat the canola oil in a saucepan over medium-high heat. Saute the red and green peppers, onion, garlic, oregano, cumin, and chili powder for 3 minutes, until the onion is translucent, stirring often. Add the jalapeno and tomatoes; continue stirring for one minute. Add the fresh lime juice and cold water.

Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes. Add the black beans and corn and return the soup to a boil. Remove the soup from the heat, put crushed tortilla chips in the bottom of the bowl, stir in the cilantro and cheese (if desired), and season with kosher salt.

Posted: Sunday Jan 24,2010 02:54 PM In Soup Recipes