We have been enjoying SOUPER TUESDAY at work the last few weeks. Two of us bring in crockpots full of soup and the rest of the motley crew bring in bread, crackers, desserts, and toppings to round out our lunch time feast.
The soups we have been bringing in have been nothing short of amazing and because of me, the lone vegan in the group of about ten people, all the soups have been vegan and most if not all of the sides to go with the soup have been vegan.
One of my coworkers even said the other day, “What have you done to us? You made us all vegan on Tuesdays.”
The soups we have been bringing in have been savory, meaty (vegan of course), and a huge hit with everyone.
We all get excited for Tuesday lunch with all the great soups.
So far we have had many different varieties.
- Super Dupe(no one even wants to know what that fucker(my coworker) originally named this soup
- Cauliflower Buffalo
- Pasta Fagoli
- Indian Spiced Lentil
- Cabbage Mountain Kaleidoscope
- Mexican Tortilla
We are going to share all of the soups with you. Cruelty-free, vegan, and delicious. You will love these soups.
Tis the season of soup.
Today, we are sharing the Tortilla Soup with lots of easy options to make it just how you want it. Everyone LOVED this soup. In fact, everyone loved all the soups. Stay tuned for many more great recipes.
4 Ears Sweet Corn
1 Habanero Pepper
1 Yellow Chili Pepper
¼ c Better Than Bouillon Vegetable Paste
2 12 oz. pkgs. Lightlife Crumbles
2 ½ c Water
4 T Taco Seasoning
1 T Garlic Powder
1 T Paprika
1 T Cumin
1 T Dried Cilantro
2 t Salt
1 40 oz. can Red Kidney Beans
1 15 oz. can Black Beans
2 15 oz. cans Diced Tomatoes
1 28 oz. can Crushed Tomatoes
3 c Water
Roast the fresh sweet corn, husk and all in the oven @425 for about 15-20 minutes, turning a few times as the husk start to turn brown. Peel the husks and cut off the kernels. Set aside. If you don’t have/want to/or could care less/ throw in a can or two of corn. The fresh stuff really makes it stand out, but use what you want.
Chop up onions. Dice up peppers and add both to ½ c water in a large sauté pan and better than Bouillon Vegetable Paste. Stir up and let the water steam the veggies for about 10 minutes.
Add the two packages of Lightlife Vegan Crumbles, crushing them in your hands to break up nicely as you’re adding to the pan.
Add two cups of water, the spices, beans, corn, and tomatoes. Let simmer for another 10 minutes. Add the last three cups of water, pour into crockpot and cook for 4-8 hours on low.
I made this tortilla soup very “not spicy” because of my co-working cry baby spice bitches. If I would have made it for Captain UK and the home front, it would have been much spicier.
I added a little shredded vegan cheese, diced avocado, and diced cherry tomatoes for a super cool garnish.
Add some cooked rice if you feel like it. I was cooking this conglomeration at 3 am on a work day and as delicious as it was, I wanted to add some leftover rice I had and completely forgot until I arrived at work with the crockpot. It would have been epic. No one seemed to give a shit as they all dove in and raved about the taste.
This soup was a huge winner with vegans, vegetarians, and even the meat and cheese lovers.
Always remember to make these recipes your own. Add the rice. Spice it up with tons of peppers, onions, and garlic. This recipe is just a template for what you can do. Take corn tortillas, slice with a pizza slicer, spread on olive oil and spices, bake @425 until browned and serve with the soup for added crunch.