tortilla soup – No Beef Here

Can you feel the chill of winter? Or do you just plain ol’ love soup? How about both? There’s nothing quite like slurping down a big bowl of soup topped with crunchy croutons (if that’s your thing- I’m big on crunchy) and cuddling on the couch when it’s cold outside.

Not only is soup AMAZEBALLS and delicious, it is a great way to get in those veggies while enjoying an abundance of flavors. I mean think about it, there are endless opportunities for flavor combos (have you tried white miso, ginger and butternut?!) and you can really experiment with a wide variety of seasonal veggies (we’re in root veggie town). I’ve put together a few of my favorites to get you inspired and in cuddle mode.

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Happy New Year everyone! I am excited for a whole new year of blogging, eating, dancing, yoga-ing and more! I am thrilled to share that for Christmas my very thoughtful (and smart) boyfriend bought me a Vitamix. As a result, I will be in the kitchen even more than before experimenting with nut milks, smoothies, soups, nut butters, sorbets and more. I cannot wait to share these incredible recipes with you. Here’s to a healthier, happier and more delicious year!

Let’s get 2014 started with a very simple yet comforting soup. Upgrade your taco night with a soup even the meat eater in your life will love!

What You Need:

1 tbsp olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 bell pepper, chopped
1 zucchini, chopped
2 ears fresh corn
1/2 cup green onion, chopped
3 tbsp ground cumin
One 28-oz can crushed tomatoes
1 jalapeño, chopped
3 cups vegetable broth/stock
2 tbsp chia seeds (this helps thicken the broth)
1-2 cans black beans (or beans of choice)
salt & pepper & crushed red chili pepper, to taste
Bag of your favorite tortilla chips (I’m a fan of blue corn tortilla chips)

How to Make it:

1. In a large pot over medium to low heat, sauté onion and garlic in olive oil for 5 minutes (or until translucent).

2. Chop the peppers, zucchini, green onion, and remove corn from cob (use a knife and slice off the cob down the four corners). Add the veggies to the pot and sauté for an additional 5-10 minutes.

3. Add crushed tomatoes, cumin, broth, beans and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.

4. After the soup simmers, ladle into bowls, and top with crushed tortilla chips and your favorite toppings (avocado, vegan cheese, more green onions). Serve immediately and enjoy!