Best 3 Easy Vegetarian Black Bean Tortilla Soup Recipes

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Welcome to the delightful world of flavors in our Easy Vegetarian Black Bean Tortilla Soup article! Whether you're a busy professional looking for a quick and satisfying meal or an avid home cook seeking new vegetarian wonders, our carefully curated selection of recipes is bound to tantalize your taste buds. In this article, we take you on a culinary journey, unveiling the secrets behind the perfect balance of spices, zesty ingredients, and the harmonious fusion of vegetables in this classic soup. So, grab your apron, gather your ingredients, and let's dive into the art of creating a savory, flavorful, and comforting dish that'll leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

EASY VEGETARIAN BLACK BEAN TORTILLA SOUP



Easy Vegetarian Black Bean Tortilla Soup image

Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans.

Provided by eneal1081

Categories     Stocks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 medium yellow onion, diced
2 tablespoons vegetable oil
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can ro-tel diced tomatoes and green chilies
1 (14 ounce) can vegetable broth
1 (15 ounce) can corn
1 teaspoon garlic salt
2 teaspoons chili powder
1/2 teaspoon ground cumin
4 tablespoons sour cream (optional)
1 tablespoon fresh cilantro (optional)

Steps:

  • Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Provided by DSYLVAN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 12

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

Steps:

  • Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  • Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g

TORTILLA SOUP WITH BLACK BEANS



Tortilla Soup with Black Beans image

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 10

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Steps:

  • In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  • Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g

Tips:

  • Use canned black beans for convenience and time-saving. However, if you prefer, you can use dried black beans. Just remember to soak them overnight before cooking.
  • To make the soup heartier, add some cooked rice or quinoa. You can also add a dollop of sour cream or guacamole on top of each bowl.
  • If you like your soup with a bit of a kick, add a pinch of cayenne pepper or a drizzle of hot sauce.
  • For a smoky flavor, roast the tomatoes and poblano pepper before adding them to the soup.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This vegetarian black bean tortilla soup is a delicious and easy-to-make meal that is perfect for a quick weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a satisfying and healthy soup, give this recipe a try!

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