Monday, October 3, 2011

Tortilla Soup

Since it has suddenly decided to become fall around here, we have been able to enjoy soups again!  This is one of our all time favorites, it came from a blog that is no longer active, but still is floating around on the internet at this address.  Anyway, we have modified it a bit (of course), so this is how we do it here:

2 Tbs olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced (we do more, cuz garlic is yummie!)
1 Tbs ground cumin
28 oz can fire roasted tomatoes (we do 2 pint jars chopped tomatoes or about the equivilant fresh or dried)
1 qt vegetable stock (or chicken)
15 oz can beans, rinsed and drained (we do about 2/3 cup dried black beans in the crock pot on high for a few hours before)
6 corn tortillas, torn up
Salt and pepper
Shredded cheese!

Heat oil in large pot on medium high.  Cook onions and peppers in oil until soft.  Stir in garlic and cumin, cook for 2 minutes.  Pour in tomatoes with juice, stock, beans, and tortilla strips.  Bring to a boil, reduce heat and simmer for 25 minutes.  Check for salt and pepper.  Serve with shredded cheese on top.  Delicious!

The original blog post points out that the recipe is a great vegetarian recipe, and it would still be delicious as a vegan recipe without the cheese.  So, if you happen to have vegan freinds come over for dinner, this would be perfect.  Even if not, it's still a quick, simple, healthy, yummie recipe!


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  1. Michelle-
    This looks so good. It suddenly got COLD here today too. I think I am going to try this recipe tomorrow for dinner. Thanks for sharing.

  2. I want it to get cold now just so we can have this again... It has been too long.