Hearty Vegan Tortilla Soup

Hearty Vegan Tortilla Soup Recipe

Hearty Vegan Tortilla Soup isn’t your regular run of the mill “soup on the side” kind of deal – this soup is full of lentils and black beans, making it a good vegan source of protein and iron. This vegan tortilla soup is a great alternative to Taco Tuesday (or a great addition it it if you’re feeling more ambitious than I was when I decided to have soup for dinner…) Serve it up with tortilla strips, avocado and a wedge of lime with a healthy pinch full of cilantro, and everybody will be asking you when Tortilla Soup Tuesday will be back on the menu. 

This Vegan Tortilla Soup Recipe is:

Gluten Free

Soy Free

Hearty

Vegan

Healthy

Simple

Vegetarian

Plant Based

Made Without Premade Vegetable Stock

How to Make Vegan Tortilla Soup with Black Beans and Lentils:

Ingredients:
1 tsp Olive Oil 
2 Garlic Cloves, minced
1 Cup Lentils 
5 Cups Water 
1 tsp Salt 
1 tsp Oregano 
1 tsp Cumin 
1 1/2 Cups Canned Tomatoes 
1 1/2 Cups Black Beans 
1 Bell Pepper 
1 Cup Frozen Corn Kernels 
Method:
Heat the olive oil in a large soup pot, over medium high heat. Sauté the garlic for 2-3 minutes. 
Add the dried lentils, water, tomatoes, peppers, black beans, corn, salt, pepper, oregano, and cumin. Stir together and bring to a boil. 
Reduce the heat to low, and simmer for 25 minutes. 
 Serve with lime, cilantro and tortilla strips. Enjoy! 

vegan soup, tortilla soup, soup recipe, vegan gluten free soup
vegan, vegetarian, dinner, gluten free, soup, lunch
Yield: 4

Author: Alexandra Tugade | The Home Baked Vegan
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Hearty Vegan Tortilla Soup

Hearty Vegan Tortilla Soup

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
This recipe for vegan tortilla soup made with lentils and black beans, is gluten free, healthy, hearty, and full of flavor.

Ingredients

  • 1 tsp Olive Oil
  • 2 Garlic Cloves, minced
  • 1 Cup Lentils
  • 5 Cups Water
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Cumin
  • 1 1/2 Cups Canned Tomatoes
  • 1 1/2 Cups Black Beans
  • 1 Bell Pepper, diced
  • 1 Cup Frozen Corn Kernels

Instructions

  1. Heat the olive oil in a large soup pot, over medium high heat. Sauté the garlic for 2-3 minutes.
  2. Add the dried lentils, water, tomatoes, peppers, black beans, corn, salt, pepper, oregano, and cumin. Stir together and bring to a boil.
  3. Reduce the heat to low, and simmer for 25 minutes.
  4. Serve with lime, cilantro and tortilla strips. Enjoy!

Calories

215.68

Fat (grams)

2.64

Sat. Fat (grams)

0.40

Carbs (grams)

39.03

Fiber (grams)

12.68

Net carbs

26.36

Sugar (grams)

5.85

Protein (grams)

12.65

Sodium (milligrams)

700.53

Cholesterol (grams)

0.00

This nutritional information is just an estimate, and may vary with ingredients.
Copyright Ⓒ 2020 Alexandra Tugade ‘The Home Baked Vegan’ All Rights Reserved.
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