Incredibly Hearty Vegan Tortilla Soup
Description
This is a wonderful, hearty vegan tortilla soup with tomatoes, pinto beans, black beans, kidney beans, and rice.
Ingredients
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1 cup uncooked brown rice
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2 tablespoons vegetable oil, divided
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2 tablespoons ground cumin, divided
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2 tablespoons paprika, divided
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1 teaspoon garlic powder
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1 teaspoon chili powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon crushed red pepper, or to taste
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2 cups water
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2 medium yellow onions, diced
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2 stalks celery, diced
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1 large green bell pepper, diced
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2 teaspoons minced garlic
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1 pound frozen corn
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1 (15 ounce) can pinto beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can kidney beans, rinsed and drained
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2 (15 ounce) cans fire-roasted diced tomatoes with juice
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2 tablespoons ground coriander
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salt and freshly ground black pepper to taste
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5 cups vegetable broth
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7 (6 inch) corn tortillas, cut into strips
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1 small lime, zested and juiced
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coarsely crumbled tortilla chips (optional)
Directions
1
Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
2
Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
3
Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
4
Serve hot and garnish with coarsely crumbled tortilla chips.