Vegan Tortilla Soup | Secretsfrommyapron

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Total Time

Prep/Total Time: 30 min.

Makes

8 servings (3 quarts)

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

8 cups vegetable broth

1 cup quinoa, rinsed

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1 can (15 ounces) black beans, rinsed and drained

3 medium tomatoes, chopped

1 cup fresh or frozen corn

1/3 cup minced fresh cilantro

1/2 teaspoon salt

Optional ingredients: cubed avocado, lime wedges and additional chopped cilantro

Directions

Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn, and cilantro; heat through. If desired, serve with optional ingredients.

Nutrition Facts

1-1/2 cups: 182 calories, 4g fat (1g saturated fat), 0 cholesterol, 792mg sodium, 31g carbohydrate (5g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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