Vegetarian Tortilla Soup
2 tablespoons canola oil
1 small yellow onion, chopped
3-4 cloves of garlic, minced
1 jalapeno pepper, finely chopped
1-2 teaspoons good hot chili powder
1 15oz can fire roasted tomatoes
1 can condensed tomato soup (I used this because it was all we had- but a couple of tablespoons of tomato paste would work as well)
4 cups vegetable broth
2 cups water
1/2 lime, juiced
1 teaspoon oregano
2 15oz cans black beans, rinsed
2 cups roasted corn (or frozen sweet corn)
1/2 cup chopped cilantro (more to garnish)
Garnish with tortilla strips (or crushed chips, lime wedges, avocado, cilantro)
Instructions:
1. Saute onion, garlic and jalapeno in canola oil for about 5 minutes over medium heat.
2. Add chili powder, tomatoes, and tomato paste/soup. Cook for a couple of minutes.
3. Add vegetable broth, water, lime juice and oregano. Simmer for 20 minutes.
4. Add black beans and corn and cook for an additional 10 minutes.
5. Stir in cilantro, remove from heat and serve with desired garnishes.
I am lucky to have a boyfriend who is supportive of this adventure, and found a great vegetarian (mostly all vegan) restaurant for our date on Sunday. It was a very unique, asian style restaurant in NOVA. Let's start with our appetizer:
Everything was very good. The soy protein in the main dishes was pretty good, but I am still adjusting to that idea. I also don't like eating a ton of soy products, because I think too much of anything can be harmful. I really liked the vegetables and the sauces though. The avocado lemon pie was actually pretty good- we were a little worried but it was nice. Definitely worth checking out Sunflower Vegetarian Restaurant in Falls Church, VA.
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