anka911 (anka911) wrote in vegancooking,

Tortilla Soup

The recipe from (very useful, non-vegan recipe web-site).  I had to veganize it but you can find the original version at

1  tablespoon vegetable oil 
1  small onion, chopped 
4  cloves garlic, minced 
1 (4  ounce) can of chopped green chilies, drained (I've used dried cayenne's) 
1  cup chopped fresh tomatoes  
1 (12  ounce) can V-8 juice (spicy) 
4 1/2  cups water 
2 cubes of vegetable broth
1/4  teaspoon salt 
1/2  teaspoon sugar 
1/4  teaspoon black pepper 
1 1/2  teaspoons ground cumin  (I've doubled the amount of cumin and chili)
1 1/2  teaspoons chili powder 
1  tablespoon Soy sauce 
1  pack of Ground round 
I added some zucchini, but any extra vegetables or beans would be good 
For garnish
 I topped each plate with pices of corn chips and a dollop of Guacamole (mashed avocado, cilantro/coriander, green onions/scallions and lime juice + salt)

6 serving, 1:45 hour cooking time

1 Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
2 In a large pot, saute first four ingredients until tender.
3 Add the remaining ingredients in the ingredients list up to but EXCLUDING Ground round (also include the bouillon water and the remaining water) .
4 Cover and bring to a boil.
5 Reduce heat to low and simmer for about an hour.
6 Add any additional vegetables that you want in the soup.
7 Simmer until the vegetables are tender, about 30 more minutes.
8 During last 10 minutes add the Ground round

Tags: -websites-for recipes, ethnic food-mexican, soups (uncategorizable)
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