Tuesday, January 15, 2013
This recipe makes 4-6 servings of soup.
1/2 of a red onion
1 large carrot, grated
1 red bell pepper, sliced
1 green bell pepper, sliced
1 clove garlic, minced
32 oz vegetable broth
2 cups water
14.5 oz can roasted and crushed tomatoes
1 tsp Mexican oregano
1 tsp taco seasoning
1/2 tsp cumin
Salt and Pepper to taste
Tortilla strips (or crushed tortilla chips)
Cilantro or any other desired toppings
Heat some oil in a large pot over medium heat.
Add the onions, bell peppers, and grated carrot. Cook until the onions are golden.
Add the garlic and cook for a few more minutes.
Add the vegetable broth and water. Stir well.
Add the can of tomatoes. Stir well.
Add the oregano, taco seasoning, and cumin. Mix in well.
Bring to a boil, then reduce to a simmer. Cover and let it cook for 45 minutes. Stir occasionally.
Once it has thicken slightly, add the salt and pepper to taste.
In individual bowls, put a handful of tortilla strips.
Ladle the soup on top.
You can garnish with some cilantro and salsa like I did, or anything you like. Try some avocado, hot sauce, vegan sour cream & etc.
I was so happy to have this steaming hot bowl on such cold day (I thought California was supposed to be warm!). I ate this a warm tortilla on the side too. Light but really hit the spot.