Vegetarian Tortilla Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 tablespoons grapeseed oil
- 32 ounces frozen onion and three pepper blend
- 4 garlic cloves, diced
- 1 -2 tablespoon ground cumin
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can Rotel Tomatoes
- 3 quarts vegetable broth
- 2 (11 ounce) cans whole kernel corn, undrained
- 10 corn tortillas, diced
directions
- Heat oil over medium heat in a 6 quart dutch oven or soup stock pot. Add pepper and onion stir fry and garlic. Saute until tender, but not browned.
- Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 1 hour.
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RECIPE SUBMITTED BY
An Dracon
Kennedale, TX
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> I live on the edge of the Dallas / Fort Worth metroplex. The town I am in has less than 6,000 residents yet I am only a 20 minute drive from Whole Foods and Central Market. We also have an abundance of Indo-European and Oriental stores. All the great places to explore for all the unusual foods you see on cooking shows.
Central Market even has "famous" chefs giving cooking classes. I plan to take the Sushi making classes Spring 2003.
The only thing we need to make this area perfect is for Katz Deli from Houston to open a place right around the corner from me, their chopped liver is to die for. On the same corner a great Mystery book store like the Murder by the Book they have in Houston.
Then if the local restaurants would learn how to cook better I would be in Seventh Heaven. Gee, am I opinionated or what!
I collect cook books, love to read, and I am planning on teaching myself how to sew in 2003.