Vegan Bean Tortilla Soup
Love chicken tortilla soup but want to skip the chicken and cream? This easy vegan tortilla soup packs all the flavor with some extra veggies. It's easy to make and is a hearty soup.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course, Soup
Cuisine American, Mexican
Servings 5 bowls
Calories 59 kcal
2 small zucchini 1 yellow squash 1 can diced tomatoes (15 oz) 1 can whole kernel corn (15 oz) 1 can kidney beans (15 oz) 1 onion, chopped 1 tbsp minced garlic 4 cup vegetable broth 1/2 cup water 1/2 tsp seasoned salt 2 tsp chili powder 1/2 tsp paprika 1/2 tsp cayenne pepper salt and pepper to taste
Heat the onion with a 1/2 cup of vegetable broth over medium heat in a large sauce pan.
As it starts to brown (3-5 minutes), add the garlic, chili powder, cayenne pepper, and paprika. Continue cooking until fragrant.
Add the remaining ingredients and bring to a boil.
Drop the temperature and simmer for about 25 minutes. The tenderness of the squash and zucchini will tell you when it is done.
Serve in bowls warm with tortilla chips.
Serving: 1 bowl Calories: 59 kcal Carbohydrates: 13 g Protein: 3 g Fat: 1 g Saturated Fat: 1 g Sodium: 1130 mg Potassium: 515 mg Fiber: 3 g Sugar: 7 g Vitamin A: 1240 IU Vitamin C: 30 mg Calcium: 55 mg Iron: 2 mg
Keyword easy tortilla soup, plant based tortilla soup, vegan tortilla soup, vegetable tortilla soup