Hey peeps! I’m a little late getting this post out, but better late than never, right?
Part of living at peace, is to live at peace with the people around us, and our environment. Part of this environment is the animal kingdom. I’m not saying we all have to be vegan! But I to strive to avoid meat that was not raised and processed in a humane way. This means we have to purchase more expensive meat, and to balance that, much of our diet is vegetarian. The boys were more excited about this new recipe than I had anticipated!
I made lots extra, and froze it in ziplocks. This makes for super easy and very yummy dinners later!
Vegetarian Tortilla Soup
1½ t. cumin
1 t. chili powder
½ t. garlic powder
½ t. salt
1 T. olive oil
1 c. diced onion
½ c. diced red bell pepper
3 cloves garlic, minced
1 can (10 Oz. Can) Rotel tomatoes and green chilies
32 oz. (4 c.) low sodium vegetable stock
3 T. tomato paste
4 cups hot water
2 cans (15 Oz. Can) black beans, drained and rinsed
½ c. frozen corn
3 T. cornmeal
sour cream/greek yogurt
diced red onion
grated monterey jack or cheddar
Heat olive oil in a pot over medium high heat. Add onions, red pepper, and minced garlic. Stir and begin cooking, then add the spice mix. Stir to combine.
Pour in tomatoes, stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Add the frozen corn. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Ladle into bowls, then top with whatever garnishes you like!