Okay, I feel like I have done a million recipes lately. And by a million, I mean two. Here’s another. And boy is it good.
Vegan Tortilla Soup
Take some onions and peppers and sauté in a little EVOO.
Add in some corn, pinto beans and diced tomatoes.
Cover the mixture with water and bouillon/broth. I’ve been using these little gems lately. 
Top with avocado {lots of it too, it’s good fat, yo!}
Vegan Tortilla Soup Recipe
Dice 2 green peppers and 2 onions. Saute in oil.
Add in one 30oz can of diced tomatoes.
Add in 2 cans of 14 oz pinto beans, rinsed.
Add in 2 cups of frozen corn.
Add 2 teaspoons salt, 1 teaspoon pepper and a tablespoon taco seasoning. (I get mine in the organic bulk section at Fred Meyer’s)
Cover with water and bouillon/broth, about 3 or so cups.
Get it to a nice rolling boil. Let simmer for awhile. 15 minutes if time is an issue, and hour if you have it.
Put a handful of tortilla chips in each bowl and ladle the soup over it.
Top with a generous amount of avocado.
Yum! Easy! Cheap! Healthy! All real ingredients that you can pronounce!
GOOD STUFF PEOPLE!
I’ve only ever tried PW’s Tortilla soup (with chicken). It was yummy. We’ll have to try a meatless version. I usually just make a veggie soup when we go meatless so this we’ll be a nice change. I’m excited it’s getting chilly enough to even want to eat soup again.
Keep em’ coming, friend! I’m going to compile my grocery list today, and I’m trying to decide which of your fabulous recipes I am going to include…hmm, maybe ALL of them : )
Thanks!