Tortilla Soup // Vegan // Oil Free

Now that autumn is fast approaching and the temperatures will be dropping, at least in my neck of the woods they will be, it's time to start the soups. I think I've mentioned this before but before I was a vegan, I liked soup but I never really craved it and absolutely never made it. But now I make it all of the time and savour every last spoonful. 

This Tortilla Soup is no exception either. The first time I made it I guess I was not really expecting to much. But man oh man the flavor in this soup is incredible.

It is super easy to make, nearly fat free and really inexpensive. If you cook your own pinto beans, it's even more inexpensive. 

Let's get to it shall we. Here is what you will need.
1 large can (29 oz) or 3 to 4 cups of pinto beans rinsed and drained
1 large can (28 oz) of diced tomato 
1 onion diced
1 jalapeno diced and seeded
1 red or green bell pepper diced
3 cloves of garlic minced
1 tsp salt
1 tbsp chili powder
1 tsp cumin
1 tbsp Mexican oregano
1/2 tsp of no beef bouillon (optional)
4 cups of vegetable broth
Toppings: chopped cilantro, avocado, fresh squeeze of lime juice, tortilla chips

In a large soup pot, saute the onion in some water until translucent and browned over medium heat. Should take about 10 minutes. Add the no beef bouillon and stir around. 

Add the bell pepper, jalapeno and garlic and saute another 5 minutes to get the peppers tender. 

Add all of the seasonings and stir to combine. 

Add the tomato and beans and bring to a boil and it's done. Give it a taste and adjust seasonings to your liking. 

Serve and garnish with the cilantro, avocado and chips. It's so good. Enjoy.