Thursday, September 2, 2010

Veggie Tortilla Soup

Yummy tortilla soup with a sprinkling of fried corn tortillas and Daiya vegan cheese. This was really good!

Veggie Tortilla Soup

2 TB olive oil
1/2 onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 red bell pepper, diced
1 small zucchini or other summer squash, diced
2 ribs celery, diced
1 14oz. can diced tomatoes, drained
4 cups vegetable broth
1 cup corn, frozen, fresh or canned
1 14oz. can kidney beans, drained and rinsed
2 tsp. low sodium soy sauce
1 tsp. cumin
1 tsp. chili powder
1/8 tsp. cayenne pepper
salt and pepper to taste

corn tortillas, cut into strips and fried in canola or grapeseed oil
lime wedges
Daiya cheese shreds

Heat oil in a soup pot over medium heat. Saute onion, garlic, carrot, red bell pepper, zucchini and celery until semi soft. Add drained tomatoes and vegetable broth. Bring to a boil and then lower heat to simmer. Add corn, kidney beans and seasonings. Let simmer for 15-20 minutes until all vegetables are tender. Season with salt and pepper to taste. I like to drizzle a little olive oil in at the end for a little more richness. Serve in bowl and top with fried tortilla chips and Daiya cheese.

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