Meatless Tortilla Soup
3 cans great white northern beans (mix it up! You don't have to use all white beans)
1 15 oz can diced tomatoes (I used a big 28 oz can cause it's what I had)
1 TBS oil
1/2 onion diced
3 cloves garlic, minced (1/8 tsp dried)
4 oz can chopped green chili's
2 tsp ground cumin
1 tsp oregano
3/4 -1 1/2 tsp cayenne pepper
1/2 tsp salt
14 oz vegetable broth
3 cups shredded Monterrey jack cheese
12 oz lite sour cream
leftover salty beans (optional)
1-2 cups of frozen corn (optional)
1-2 carrots, chopped (optional)
Garnish with SUPED-UP Guacamole, diced fresh tomatoes and chopped fresh cilantro.
Start a cookin' your rice (enough for your family) and then....
1. Saute onions and spices until transparent.
2. Add everything else to the pot except cheese and sour cream. Bring to a boil and then simmer 20-30 minutes.
3. Just before serving add cheese 1 cup at a time and then sour cream*
This is also a great soup recipe for the crock pot. Saute the onions with spices until transparent and then just add everything to the crock pot and set to low.
Place rice in bottom of bowl, pour soup over, top with tortilla chips, chopped tomatoes, avocados or SUPED-UP Guacamole, chopped cilantro (*and sour cream and cheese if you want to add this individually instead of to the entire pot of soup) for fancy nights. Or, eat it plain when you are in a hurry. You can't go wrong.
I can't tell you how yummy this soup is, you will have to find out for yourself!
Salty Beans are also a hit when I make my half hour chili from the Dean Ornish Cookbook. It really is half an hour to make and you'll be interested to hear what one of the main ingredients is....find out next week on our next installment of Beans, Beans, The Magical Fruit! Mini Series.
*Dear Beloved Readers of The Vegetarian Tree,
Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!
LOVE - Amy & Ronda*
1 15 oz can diced tomatoes (I used a big 28 oz can cause it's what I had)
1 TBS oil
1/2 onion diced
3 cloves garlic, minced (1/8 tsp dried)
4 oz can chopped green chili's
2 tsp ground cumin
1 tsp oregano
3/4 -1 1/2 tsp cayenne pepper
1/2 tsp salt
14 oz vegetable broth
3 cups shredded Monterrey jack cheese
12 oz lite sour cream
leftover salty beans (optional)
1-2 cups of frozen corn (optional)
1-2 carrots, chopped (optional)
Garnish with SUPED-UP Guacamole, diced fresh tomatoes and chopped fresh cilantro.
Start a cookin' your rice (enough for your family) and then....
1. Saute onions and spices until transparent.
2. Add everything else to the pot except cheese and sour cream. Bring to a boil and then simmer 20-30 minutes.
3. Just before serving add cheese 1 cup at a time and then sour cream*
This is also a great soup recipe for the crock pot. Saute the onions with spices until transparent and then just add everything to the crock pot and set to low.
Place rice in bottom of bowl, pour soup over, top with tortilla chips, chopped tomatoes, avocados or SUPED-UP Guacamole, chopped cilantro (*and sour cream and cheese if you want to add this individually instead of to the entire pot of soup) for fancy nights. Or, eat it plain when you are in a hurry. You can't go wrong.
I can't tell you how yummy this soup is, you will have to find out for yourself!
Salty Beans are also a hit when I make my half hour chili from the Dean Ornish Cookbook. It really is half an hour to make and you'll be interested to hear what one of the main ingredients is....find out next week on our next installment of Beans, Beans, The Magical Fruit! Mini Series.
*Dear Beloved Readers of The Vegetarian Tree,
Did you like this post? Do you have a comment or question? Let us know! Comments help us know what you want to read about. Don't be shy, we want to hear from you! Also, if you like this post share it with your friends using the sharing toolbar at the bottom of the post!
LOVE - Amy & Ronda*
1 comment:
That looks super yummy, too. I think it'll have to go on the menu next week. Tony and I have been shifting toward eating much less meat. I really appreciate your blog and your recipes!
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