Monday, January 16, 2012

Vegetarian Tortilla Soup

On a busy day, it's all too easy to pick up take out or microwave another Lean Cuisine. But making a homemade meal is both simple and fast.

I made this vegetarian tortilla soup over the weekend and it only took about 5 minutes to prep and another 15 minutes to cook. The result? A hearty, delicious meal that's way more satisfying than anything you'd get from a box.

For a bit extra heat, sprinkle with ground cayenne pepper

Vegetarian Tortilla Soup
(Slightly adapted from Whole Foods Tortilla Soup with Tomatoes)

1 Tbsp olive oil
1/2 medium yellow onion, finely diced
4 cloves garlic, finely diced
1 medium serrano chile, finely diced
1 tsp ground cumin
1 28oz can diced tomatoes
1 can black beans, drained and rinsed
1/2 tsp salt
Ground black pepper
2 cups water
1 Tbsp lime juice
Shredded monterey jack cheese
Tortilla chips
Cilantro

Heat olive oil in a medium pot over medium heat. Add onions and garlic and cook until soft. Add chile and cumin and cook for another minute. Add tomatoes, black beans, water, salt and pepper. Cover pot and cook for 15 minutes, stirring occasionally. Stir in lime juice.

Ladle soup into bowls and top each with cheese, tortilla chips and cilantro.

Note: I used Trader Joe's chopped onion, garlic and scallions to further reduce prep time.

What's your go-to, easy-to-prepare, healthy recipe?

- ST

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